20 Delicious Tortellini Recipes for Every Occasion

Dive into the delicious world of tortellini with our roundup of 20 mouthwatering recipes perfect for any occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a seasonal dish to impress, we’ve got you covered. These stuffed pasta gems are versatile, easy to love, and even easier to make. Let’s explore the endless possibilities together—your next favorite meal awaits!

Cheesy Spinach and Ricotta Tortellini Bake

Dive into the comfort of this Cheesy Spinach and Ricotta Tortellini Bake, a dish that combines creamy ricotta, vibrant spinach, and tender tortellini under a golden, bubbly cheese topping.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 (15 oz) container ricotta cheese
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 oz) jar marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the ricotta cheese, drained spinach, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, garlic powder, salt, and black pepper until well combined.
3. Spread half of the marinara sauce at the bottom of the prepared baking dish. Arrange the tortellini over the sauce, then spoon the ricotta mixture evenly over the tortellini.
4. Pour the remaining marinara sauce over the ricotta layer, then sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese on top.
5. Bake for 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

The magic of this bake lies in the layers: each forkful delivers the perfect balance of saucy tortellini, creamy ricotta, and just the right amount of cheese pull. It’s a crowd-pleaser that feels indulgent yet comes together with minimal fuss.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Creamy Garlic Parmesan Tortellini

Dive into the comfort of this Creamy Garlic Parmesan Tortellini, a dish that wraps you in its rich, velvety sauce and the hearty embrace of cheese-filled pasta.

Ingredients

• 1 (20 oz) package cheese tortellini
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Sprinkle the flour over the garlic and butter, stirring constantly for 1 minute to form a roux.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring the mixture to a simmer, stirring frequently, until it thickens slightly, about 3-4 minutes.
5. Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes until the cheese is melted and the sauce is smooth.
6. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the perfect balance of creamy sauce and tender tortellini, with a hint of spice that elevates every bite.

Tip: For an extra layer of flavor, toast the garlic in the butter until just golden before adding the flour.

Tortellini Alfredo with Mushrooms and Peas

Warm up your evening with this creamy Tortellini Alfredo, packed with earthy mushrooms and sweet peas for a comforting twist on a classic.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms
• 1/2 cup frozen peas, thawed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5 minutes until soft.
3. Stir in the peas, heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Cook for 3 minutes, stirring constantly, until the sauce thickens.
4. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes until everything is heated through.
5. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the velvety Alfredo sauce clinging to each tortellini, with the mushrooms and peas adding just the right amount of texture and freshness.

Tip: For an extra touch of luxury, top with a sprinkle of truffle salt before serving.

Spicy Sausage and Tortellini Soup

Warm up your evening with this hearty Spicy Sausage and Tortellini Soup, a perfect blend of spicy, savory, and comforting flavors.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 9 oz package cheese tortellini
• 2 cups fresh spinach
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese for serving

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 lb spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add diced onion and 3 cloves minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices. Stir in 1 tsp dried basil and 1/2 tsp red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add 9 oz cheese tortellini to the pot and cook according to package instructions, usually about 7 minutes, until tender.
5. Stir in 2 cups fresh spinach and cook just until wilted, about 1 minute. Season with salt and pepper to taste.
6. Serve hot, garnished with 1/4 cup grated Parmesan cheese.

The magic of this soup lies in the way the spicy sausage infuses the broth with depth, while the cheese tortellini adds a creamy contrast.

Tip: For an extra kick, add an additional 1/4 tsp red pepper flakes with the spinach.

Sun-Dried Tomato and Pesto Tortellini Salad

This Sun-Dried Tomato and Pesto Tortellini Salad is a vibrant, flavor-packed dish that’s as easy to make as it is delicious, perfect for those busy weeknights or a sunny picnic.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup prepared pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 cups baby spinach

Instructions

1. Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the pesto, olive oil, lemon juice, salt, and black pepper.
3. Add the cooled tortellini, sun-dried tomatoes, and baby spinach to the bowl. Toss gently to coat everything in the pesto mixture.
4. Sprinkle with grated Parmesan cheese before serving.

The combination of cheesy tortellini, tangy sun-dried tomatoes, and fresh pesto creates a salad that’s bursting with flavors and textures, making it a standout dish at any gathering.

Tip: For an extra crunch, add some toasted pine nuts or slivered almonds right before serving.

One-Pot Tortellini with Italian Sausage

Dive into the heartiness of Italian cuisine with this One-Pot Tortellini with Italian Sausage, a dish that promises minimal cleanup without skimping on flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in crushed tomatoes and chicken broth, then add dried basil, dried oregano, salt, and black pepper. Bring to a simmer.
4. Add tortellini to the pot, stirring to submerge. Cook for 7 minutes, or until tortellini is tender.
5. Stir in baby spinach and cook for another 2 minutes until wilted.
6. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the way the tortellini absorbs the rich, herby tomato broth, creating a meal that’s both comforting and sophisticated.

Tip: For an extra kick, opt for spicy Italian sausage or add a pinch of red pepper flakes with the garlic.

Tortellini Carbonara with Pancetta

Dive into the creamy, comforting world of Tortellini Carbonara with Pancetta, a twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1 (9 oz) package cheese tortellini
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add minced garlic and cook for 1 more minute.
3. In a bowl, whisk together eggs, Parmesan cheese, heavy cream, black pepper, and salt.
4. Reduce skillet heat to low. Add the drained tortellini to the skillet with pancetta. Quickly stir in the egg mixture, tossing constantly to coat the pasta without scrambling the eggs. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
5. Remove from heat and garnish with chopped parsley before serving.

The magic of this dish lies in the silky egg sauce clinging to each tortellini, with crispy pancetta adding a salty crunch in every bite.

Tip: For an extra layer of flavor, toast the tortellini in the pancetta fat for a minute before adding the egg mixture.

Vegetable Tortellini Stir Fry

Looking for a quick, flavorful twist on pasta night? This Vegetable Tortellini Stir Fry combines the comfort of cheese-filled tortellini with the fresh crunch of seasonal veggies, all tossed in a savory garlic sauce.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the tortellini according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add red bell pepper, broccoli, and carrot, stirring frequently for 5 minutes until vegetables are crisp-tender.
3. Add minced garlic to the skillet, cooking for 1 minute until fragrant.
4. Stir in the cooked tortellini, soy sauce, honey, and red pepper flakes, tossing everything together for 2 minutes until well combined and heated through.
5. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the sweet and spicy sauce that clings to every nook of the tortellini, offering a burst of flavor in every bite.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Lemon Butter Tortellini with Shrimp

This Lemon Butter Tortellini with Shrimp is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table, combining juicy shrimp with cheesy tortellini in a bright, buttery sauce.

Ingredients

• 1 lb frozen cheese tortellini
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter and lemon juice. Stir to combine, then add the cooked tortellini and shrimp back to the skillet. Toss everything together until well coated in the sauce.
4. Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that clings perfectly to every bite of tortellini and shrimp.

Tip: For an extra burst of freshness, zest a little lemon over the dish just before serving.

Tortellini Minestrone Soup

Warm up with this hearty Tortellini Minestrone Soup, a comforting blend of cheesy tortellini and vibrant vegetables in a rich tomato broth.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (9 oz) cheese tortellini
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add tortellini and cook according to package instructions, usually about 7 minutes, until tender.
4. Stir in spinach and cook for 1 minute, just until wilted.
5. Serve hot, sprinkled with Parmesan cheese.

The magic of this soup lies in the tender tortellini pockets that soak up the flavorful broth, making every spoonful a delightful surprise.

Tip: For a richer flavor, toast the tortellini in a dry pan for a couple of minutes before adding them to the soup.

Baked Tortellini with Meatballs

Nothing says comfort like a bubbling dish of baked tortellini paired with juicy meatballs, all smothered in a rich marinara sauce. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1 (24 oz) jar marinara sauce
• 1 lb frozen meatballs (about 20)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with the olive oil.
2. In a large bowl, mix the tortellini, meatballs, marinara sauce, garlic powder, dried basil, salt, and black pepper until well combined. Pour into the prepared baking dish.
3. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
4. Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the tortellini is heated through.

The magic of this dish lies in the way the cheeses form a golden crust, while the tortellini and meatballs stay perfectly tender underneath. It’s a hearty meal that brings the best of Italian flavors to your table with minimal fuss.

Tip: For an extra crispy cheese topping, broil for the last 2-3 minutes of baking.

Tortellini with Roasted Red Pepper Sauce

This Tortellini with Roasted Red Pepper Sauce is a creamy, vibrant dish that brings a little gourmet flair to your weeknight dinner rotation.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 large red bell peppers, roasted and peeled
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a blender, combine the roasted red peppers, minced garlic, heavy cream, Parmesan cheese, olive oil, salt, black pepper, and crushed red pepper flakes. Blend until smooth.
3. Pour the sauce into a large skillet over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes until heated through.
5. Garnish with fresh basil leaves before serving.

The roasted red pepper sauce offers a sweet and smoky depth that pairs beautifully with the creamy cheese tortellini, creating a dish that’s as visually stunning as it is flavorful.

Tip: For an extra smoky flavor, char the bell peppers directly over a gas flame before peeling.

Chicken and Tortellini in a Creamy Tomato Sauce

This Chicken and Tortellini in a Creamy Tomato Sauce is a comforting dish that combines tender chicken, cheesy tortellini, and a rich, velvety sauce for a meal that feels like a hug in a bowl.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (9 oz) refrigerated cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the diced tomatoes, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Bring to a simmer.
3. Add the tortellini to the skillet, cover, and cook according to package instructions, usually about 7-9 minutes, until tender.
4. Reduce heat to low. Stir in the cooked chicken, 1 cup heavy cream, and 1/2 cup grated Parmesan cheese. Cook for an additional 2-3 minutes, until the sauce is creamy and everything is heated through.

The magic of this dish lies in the creamy tomato sauce that clings to every bite of chicken and tortellini, creating a perfect balance of flavors and textures.

Tip: For an extra touch of freshness, sprinkle chopped fresh basil on top before serving.

Tortellini with Brown Butter and Sage

There’s something magical about the combination of nutty brown butter and fragrant sage that makes this tortellini dish a weeknight hero.

Ingredients

• 1 (9 oz) package cheese tortellini
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown and smells nutty, about 3 minutes.
3. Add the sage leaves to the skillet and cook until crisp, about 1 minute. Remove the sage leaves and set aside on a paper towel.
4. Add the cooked tortellini to the skillet with the brown butter. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, tossing to coat evenly.
5. Divide the tortellini among plates, top with the crispy sage leaves and sprinkle with 1/4 cup grated Parmesan cheese.

The crispy sage leaves not only add a burst of flavor but also a delightful crunch that contrasts beautifully with the tender tortellini.

Tip: For an extra layer of flavor, toast the sage leaves in the brown butter until they’re just crisp—overcooking can make them bitter.

Tortellini Primavera with Fresh Vegetables

Spring brings a bounty of fresh veggies, and this Tortellini Primavera is the perfect way to celebrate them in a creamy, comforting dish.

Ingredients

• 1 (20 oz) package cheese tortellini
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup sliced bell peppers
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add broccoli, carrots, zucchini, and bell peppers. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Cook for 2 minutes until the sauce thickens slightly.
5. Add cooked tortellini to the skillet and toss gently to coat with the sauce and vegetables. Cook for an additional 2 minutes until everything is heated through.

The creamy Parmesan sauce clings beautifully to the tortellini and fresh vegetables, making every bite a delightful mix of textures and flavors.

Tip: For an extra pop of color and freshness, garnish with chopped parsley or basil before serving.

Tortellini and Chicken in a White Wine Sauce

This Tortellini and Chicken in a White Wine Sauce is a cozy, elegant dish that comes together in under 30 minutes, perfect for a weeknight dinner that feels special.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (9 oz) fresh cheese tortellini
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, cook tortellini according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and no longer pink inside, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
4. Reduce heat to medium and stir in heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
5. Return the cooked chicken and tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes until everything is heated through.
6. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the creamy white wine sauce that clings to every bite of tender chicken and pillowy tortellini, creating a harmony of flavors that’s both rich and refreshing.

Tip: For an extra touch of luxury, garnish with a sprinkle of extra Parmesan and a few cracks of black pepper right before serving.

Tortellini with Pumpkin Cream Sauce

Embrace the cozy flavors of fall with this Tortellini with Pumpkin Cream Sauce, a dish that marries the richness of pumpkin with the comfort of cheese-filled pasta.

Ingredients

• 1 package (20 oz) cheese tortellini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Fresh sage leaves for garnish

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, black pepper, and ground nutmeg. Cook for 5 minutes, stirring constantly, until the sauce is smooth and heated through.
4. Add the cooked tortellini to the skillet and toss gently to coat with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
5. Garnish with fresh sage leaves before serving.

The magic of this dish lies in the velvety pumpkin cream sauce that clings to every nook of the tortellini, offering a perfect balance of savory and sweet.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp and use them as a garnish.

Tortellini with Gorgonzola and Walnuts

Dive into the creamy, nutty flavors of this Tortellini with Gorgonzola and Walnuts, a dish that’s as luxurious as it is easy to whip up on a busy weeknight.

Ingredients

• 1 (9 oz) package cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the heavy cream, Gorgonzola, salt, and pepper. Stir continuously until the cheese melts and the sauce becomes smooth, about 3 minutes.
3. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
4. Remove from heat and sprinkle with toasted walnuts and fresh parsley before serving.

The magic of this dish lies in the bold Gorgonzola paired with the crunch of walnuts, creating a texture and taste that’s irresistibly gourmet.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the dish.

Tortellini with Marinara and Mozzarella

Nothing beats the comfort of tender tortellini swimming in a rich marinara sauce, topped with gooey mozzarella that stretches with every bite. This dish is a weeknight hero, ready in under 30 minutes!

Ingredients

• 1 (20 oz) package cheese tortellini
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 7-9 minutes, until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the marinara sauce, garlic powder, salt, and black pepper. Stir and simmer for 5 minutes, allowing the flavors to meld.
3. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Sprinkle the shredded mozzarella evenly over the top.
4. Cover the skillet and let it sit for 2-3 minutes, just until the cheese is melted. Remove from heat and garnish with fresh basil.

The magic of this dish lies in the perfect harmony of pillowy tortellini, tangy marinara, and the creamy melt of mozzarella, creating a symphony of textures in every forkful.

Tip: For an extra crispy cheese top, broil the skillet for the last 2 minutes, keeping a close eye to prevent burning.

Tortellini with Spinach and Artichokes

This Tortellini with Spinach and Artichokes is a creamy, dreamy dish that comes together in just 20 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 (9 oz) package cheese tortellini
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the artichoke hearts and spinach to the skillet. Cook for 3-4 minutes, until the spinach is wilted.
4. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Simmer for 2-3 minutes, until the sauce thickens slightly.
5. Add the cooked tortellini to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the creamy sauce clinging to each piece of tortellini, with the artichokes adding a tangy bite that balances the richness perfectly.

Tip: For an extra layer of flavor, try adding a squeeze of lemon juice just before serving.

Conclusion

We hope this roundup of 20 delicious tortellini recipes inspires your next meal, whether you’re cooking for a special occasion or a cozy night in. Each dish offers a unique twist on this beloved pasta, promising something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next culinary adventure!