20 Quick Frozen Tortellini Recipes for Busy Nights

Dinnertime stress got you down? We’ve got the perfect solution! Frozen tortellini is your secret weapon for creating delicious, satisfying meals in minutes. Whether you’re craving creamy comfort food, fresh seasonal flavors, or something the whole family will love, these quick recipes will transform your busy nights. Get ready to discover 20 mouthwatering ways to turn that humble bag of tortellini into dinner magic!

Creamy Garlic Parmesan Tortellini

Just now, as the afternoon light slants across my kitchen counter, I find myself drawn to the quiet comfort of making this dish—the way the tortellini nestle in creamy sauce feels like a gentle embrace after a long day. Journaling this recipe brings me back to that first time I stirred the parmesan into the warm cream, watching it melt into something truly special.

Ingredients

• 1 package (9 oz) fresh cheese tortellini
• 2 tablespoons European-style unsalted butter
• 4 cloves garlic, finely minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon chopped fresh Italian parsley
• Freshly cracked black pepper
• Fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fresh cheese tortellini and cook for precisely 3-4 minutes until they float to the surface.
3. Reserve 1/4 cup of pasta cooking water, then drain tortellini thoroughly.
4. Meanwhile, melt European-style unsalted butter in a large skillet over medium-low heat.
5. Add finely minced garlic and sauté for exactly 1 minute until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
7. Gradually whisk in freshly grated Parmigiano-Reggiano until completely incorporated and smooth.
8. Stir in freshly grated nutmeg and season with fine sea salt to balance the richness.
9. Add drained tortellini to the sauce, tossing gently to coat each piece evenly.
10. If the sauce appears too thick, incorporate reserved pasta water one tablespoon at a time until desired consistency is achieved.
11. Remove from heat and garnish with chopped fresh Italian parsley and freshly cracked black pepper.

Perfectly al dente tortellini pockets give way to rich cheese filling, while the velvety sauce clings to every curve with its subtle garlic warmth. Perhaps serve it in shallow bowls with crusty artisanal bread for dipping, or alongside roasted cherry tomatoes that burst with acidity against the creamy backdrop.

One-Pan Tomato Basil Tortellini

A quiet afternoon finds me craving the kind of meal that feels like a gentle embrace, something that simmers slowly and fills the kitchen with the earthy perfume of basil and the bright acidity of sun-ripened tomatoes. This one-pan tortellini is precisely that—a humble, comforting dish that comes together with minimal effort but delivers a depth of flavor that lingers long after the last bite. It’s the sort of recipe that turns an ordinary Tuesday into a small, cherished ritual.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup dry white wine
• 3 cups vegetable broth
• 1 (9-ounce) package fresh cheese tortellini
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh basil leaves, chiffonade-cut
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large, high-sided skillet over medium heat until it shimmers.
2. Add 3 cloves of thinly sliced garlic and sauté for 60 seconds, until fragrant but not browned.
3. Introduce 1 pint of halved cherry tomatoes to the skillet, stirring to coat them in the oil.
4. Cook the tomatoes for 5–7 minutes, pressing gently with the back of a spoon until their skins blister and they release their juices.
5. Deglaze the pan with 1/4 cup of dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
6. Simmer the wine for 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
7. Pour in 3 cups of vegetable broth and bring the mixture to a gentle boil over medium-high heat.
8. Stir in 1 (9-ounce) package of fresh cheese tortellini, ensuring they are fully submerged in the liquid.
9. Reduce the heat to medium-low, cover the skillet, and simmer for 8 minutes, stirring once halfway through to prevent sticking.
10. Uncover the skillet and stir in 1/4 cup of heavy cream until fully incorporated.
11. Add 1/2 cup of freshly grated Parmigiano-Reggiano cheese, stirring continuously until it melts into a silky sauce.
12. Fold in 1/4 cup of chiffonade-cut fresh basil leaves, reserving a few for garnish.
13. Season the dish with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly cracked black pepper, stirring to combine.
14. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld.

Momentarily, the tortellini emerge tender yet resilient, bathed in a velvety sauce that balances the sweetness of burst tomatoes with the sharp, salty notes of Parmigiano-Reggiano. For a rustic presentation, serve it directly from the skillet, garnished with the remaining basil and an extra drizzle of olive oil to highlight its richness.

Spinach and Artichoke Tortellini Bake

A quiet afternoon finds me craving something that feels both comforting and elegant, a dish that bridges the gap between a weeknight necessity and a small, personal celebration. This spinach and artichoke tortellini bake is precisely that—a warm, cheesy embrace from the oven that requires little fuss but delivers immense satisfaction.

Ingredients

• 1 (20-ounce) package fresh cheese tortellini
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 10 ounces fresh spinach leaves
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 8 ounces full-fat cream cheese, softened to room temperature
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 cup shredded low-moisture, part-skim mozzarella cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of generously salted water to a rolling boil.
3. Add the fresh cheese tortellini to the boiling water and cook for exactly 2 minutes less than the package instructions indicate for an al dente texture, as they will finish cooking in the bake.
4. Drain the parcooked tortellini thoroughly, but do not rinse, to allow the starchy surface to help the sauce adhere.
5. While the tortellini cooks, heat the extra-virgin olive oil in a large, oven-safe skillet over medium heat until it shimmers.
6. Add the finely diced yellow onion and cook, stirring occasionally, for 6-8 minutes until the pieces are translucent and softened.
7. Add the minced garlic and cook for 60 seconds, just until fragrant, to prevent it from burning and turning bitter.
8. Introduce the fresh spinach leaves in two batches, wilting the first batch completely before adding the second, which makes the process more manageable.
9. Stir in the quartered artichoke hearts and cook for 2 minutes to warm them through.
10. Reduce the heat to low and add the softened cream cheese, stirring constantly until it melts into a smooth, cohesive base.
11. Pour in the heavy cream, stirring to incorporate fully.
12. Sprinkle in the freshly grated nutmeg, kosher salt, and freshly cracked black pepper, stirring to distribute the seasonings evenly.
13. Fold the drained, parcooked tortellini into the skillet, ensuring each piece is coated in the creamy sauce.
14. Remove the skillet from the heat and evenly sprinkle the surface with the shredded mozzarella and Parmigiano-Reggiano cheese.
15. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted, golden in spots, and the sauce is bubbling vigorously around the edges.
16. Let the bake rest on a wire rack for 8-10 minutes before serving to allow the sauce to thicken slightly, making it easier to portion.

Gently scooping into this bake reveals tender tortellini pockets nestled in a luxuriously creamy, deeply savory sauce where the spinach and artichoke provide little bursts of earthy and tangy flavor. The top forms a beautifully blistered, cheesy crust that gives way to the soft, comforting interior, making it perfect served directly from the skillet with a simple, crisp green salad to cut through the richness.

Lemon Butter Garlic Tortellini

Nostalgia has a way of finding us in the kitchen, where the gentle sizzle of garlic in butter and the bright scent of lemon peel can transport you to quieter moments, to memories of shared meals and simple comforts that linger like soft light through a window.

Ingredients

• 9 ounces fresh cheese tortellini
• 4 tablespoons European-style unsalted butter
• 4 large garlic cloves, thinly sliced
• 1 medium lemon, zested and juiced (about 2 tablespoons juice)
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add fresh cheese tortellini to the boiling water and cook for precisely 7 minutes, or until they float to the surface and the pasta is al dente.
3. While tortellini cooks, melt European-style unsalted butter in a large skillet over medium-low heat until it foams gently.
4. Add thinly sliced garlic cloves to the skillet and sauté for 90 seconds, stirring constantly, until fragrant and pale gold—watch carefully to prevent browning.
5. Stir in fresh lemon juice and heavy cream, then simmer the sauce for 2 minutes until it thickens slightly and coats the back of a spoon.
6. Reduce heat to low and whisk in freshly grated Parmigiano-Reggiano cheese until fully incorporated and the sauce is velvety.
7. Drain the cooked tortellini thoroughly, reserving 1/4 cup of pasta water, then immediately transfer tortellini to the skillet.
8. Toss tortellini gently in the sauce for 1 minute, adding reserved pasta water 1 tablespoon at a time if the sauce becomes too thick.
9. Remove skillet from heat and fold in lemon zest, finely chopped fresh flat-leaf parsley, fine sea salt, and freshly cracked black pepper.

Lemon butter garlic tortellini yields a delicate balance of textures—the tender pasta pockets give way to creamy cheese filling, while the sauce clings in silken ribbons. Bright citrus notes cut through the rich dairy, creating a dish that feels both comforting and elegantly simple. For a beautiful presentation, garnish with extra lemon zest and serve alongside roasted asparagus or a crisp arugula salad to complement the creamy sauce.

Tortellini Alfredo with Broccoli

Often, when the evening light softens and the world grows quiet, I find myself craving something that feels like a gentle embrace. On such evenings, this tortellini alfredo with broccoli becomes my quiet ritual, a simple yet deeply satisfying creation that warms both kitchen and soul. There’s something profoundly comforting about the way the rich sauce clings to each tender pasta pocket, punctuated by the bright, earthy notes of broccoli.

Ingredients

– 1 pound fresh cheese tortellini
– 3 cups fresh broccoli florets, cut into uniform 1-inch pieces
– 2 cups heavy cream
– 1/2 cup unsalted European-style butter, cut into 1/2-inch cubes
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add broccoli florets and blanch for exactly 2 minutes until bright green and crisp-tender.
3. Using a spider strainer, immediately transfer broccoli to an ice water bath to halt cooking.
4. Maintain water at a vigorous boil and add tortellini, cooking for precisely 4 minutes until al dente.
5. While pasta cooks, combine heavy cream and butter cubes in a large sauté pan over medium-low heat.
6. Heat cream mixture gently, swirling pan occasionally, until butter fully emulsifies and temperature reaches 180°F.
7. Drain tortellini thoroughly, reserving 1/4 cup pasta water.
8. Reduce heat under cream sauce to low and gradually whisk in Parmigiano-Reggiano until fully incorporated.
9. Stir in nutmeg, sea salt, and black pepper until evenly distributed.
10. Add drained tortellini and blanched broccoli to the sauce, tossing gently to coat.
11. If sauce appears too thick, gradually incorporate reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
12. Cook for 1 additional minute over low heat, allowing flavors to meld.

Upon serving, the tortellini pockets yield gently to the tooth, releasing their creamy cheese filling into the velvety sauce. The broccoli provides a satisfying crisp-tender contrast, its earthy sweetness balancing the rich dairy notes beautifully. For an elegant presentation, garnish with extra cracked pepper and a drizzle of white truffle oil just before serving.

Spicy Sausage and Tortellini Skillet

A quiet evening calls for something that simmers gently on the stove, filling the kitchen with warmth and the promise of comfort. This spicy sausage and tortellini skillet comes together in one pan, each ingredient melding into the next with a kind of slow, deliberate ease that feels like a deep breath after a long day.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces spicy Italian sausage, casings removed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 9 ounces refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat until shimmering, about 1 minute.
2. Add 12 ounces spicy Italian sausage, breaking it apart with a wooden spoon into small crumbles.
3. Cook sausage for 6–8 minutes, stirring occasionally, until browned and cooked through.
4. Add 1 medium finely diced yellow onion and sauté for 4–5 minutes until translucent and fragrant.
5. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
6. Pour in 1 can undrained fire-roasted diced tomatoes, scraping the bottom of the skillet to incorporate any browned bits.
7. Add 1 cup heavy cream, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes, stirring to combine.
8. Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to maintain a low bubble.
9. Gently stir in 9 ounces refrigerated cheese tortellini, ensuring they are fully submerged in the sauce.
10. Cover the skillet and simmer for 8–10 minutes, stirring once halfway through, until tortellini are tender.
11. Uncover and fold in 2 cups fresh baby spinach, allowing it to wilt into the sauce for 1–2 minutes.
12. Sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese and 2 tablespoons chopped fresh basil just before serving.

Hearty and richly layered, the tender tortellini pockets soak up the creamy, spiced tomato sauce while the sausage adds a gentle heat that lingers. Consider serving it straight from the skillet with crusty bread to mop up every last bit of sauce, or top with extra basil for a fresh, aromatic finish.

Pesto Tortellini with Sun-Dried Tomatoes

Yesterday, as golden hour light filtered through my kitchen window, I found myself reaching for the familiar comfort of tortellini, wanting to transform the simple into something quietly luxurious with the deep, herbaceous notes of pesto and the intense sweetness of sun-dried tomatoes.

Ingredients

– 1 (9-ounce) package fresh cheese tortellini
– ¼ cup extra-virgin olive oil
– 3 garlic cloves, thinly sliced
– ½ cup oil-packed sun-dried tomatoes, drained and julienned
– ⅓ cup high-quality basil pesto
– ¼ cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons toasted pine nuts
– Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for precisely 4 minutes, or until they float to the surface and the pasta is al dente.
3. While the tortellini cooks, heat the extra-virgin olive oil in a large skillet over medium-low heat.
4. Add the thinly sliced garlic cloves and sauté for 1 minute, or until fragrant but not browned.
5. Stir in the julienned sun-dried tomatoes and cook for 2 minutes to warm through and infuse the oil.
6. Drain the cooked tortellini, reserving ¼ cup of the starchy pasta water.
7. Add the drained tortellini directly to the skillet with the sun-dried tomato mixture.
8. Spoon in the basil pesto and heavy cream, tossing gently to coat the tortellini evenly.
9. If the sauce appears too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
10. Remove the skillet from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and creamy.
11. Transfer the pesto tortellini to serving bowls and garnish with toasted pine nuts and fresh basil leaves.

Effortlessly elegant, this dish balances the tender, cheese-filled tortellini with the vibrant, herbaceous pesto and the concentrated sweetness of sun-dried tomatoes. The creamy sauce clings beautifully to each pasta fold, while the pine nuts add a delicate crunch. For a beautiful presentation, serve it in shallow bowls with a drizzle of high-quality olive oil and an extra sprinkle of Parmigiano-Reggiano.

Cheesy Tortellini Casserole

Vaguely remembering those Sunday dinners at my grandmother’s house, where the air would fill with the scent of simmering tomatoes and melting cheese, I find myself drawn back to that comforting warmth. This cheesy tortellini casserole captures that same soulful essence, layering tender pasta with rich, creamy sauces in a way that feels both nostalgic and deeply satisfying.

Ingredients

• 1 pound fresh cheese tortellini
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 28 ounces canned San Marzano tomatoes, crushed by hand
• 1 cup heavy cream
• 8 ounces fresh mozzarella cheese, torn into rough chunks
• 4 ounces Parmigiano-Reggiano cheese, freshly grated
• 1/4 cup fresh basil leaves, chiffonade-cut
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the fresh cheese tortellini and cook for exactly 2 minutes less than the package directions indicate for al dente texture.
4. Drain the tortellini thoroughly, then transfer to a large mixing bowl.
5. Heat 2 tablespoons of extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
6. Sauté the finely diced yellow onion for 6-8 minutes until translucent and fragrant.
7. Add the minced garlic cloves and cook for 45 seconds until aromatic but not browned.
8. Pour in the hand-crushed San Marzano tomatoes and simmer for 12 minutes until slightly reduced.
9. Stir in the heavy cream and simmer for 3 minutes until the sauce coats the back of a spoon.
10. Season the sauce with 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper.
11. Gently fold the sauce into the cooked tortellini until evenly coated.
12. Transfer half of the sauced tortellini to the prepared baking dish, spreading it into an even layer.
13. Scatter half of the torn fresh mozzarella and half of the freshly grated Parmigiano-Reggiano over the first layer.
14. Repeat with the remaining tortellini and cheeses, creating distinct layers.
15. Bake uncovered for 25-30 minutes until the cheese is golden and bubbly with browned spots.
16. Remove from the oven and let rest for 8 minutes to allow the layers to set.
17. Sprinkle the chiffonade-cut fresh basil leaves over the surface just before serving.

Melted cheeses form delicate golden bridges between tender tortellini pockets, while the cream-tomato sauce creates a luxurious silkiness that clings to every bite. The fresh basil adds a bright, herbal counterpoint to the rich, savory depth—try serving individual portions in shallow bowls with crusty bread for dipping into the remaining sauce.

Tortellini Soup with Italian Sausage

Remembering how the chill settles in around this time of year, I find myself drawn back to this soup, its steam carrying the deep, comforting scent of fennel and garlic, a quiet promise of warmth on a grey afternoon.

Ingredients

– 1 tablespoon extra-virgin olive oil
– 8 ounces sweet Italian sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 6 cups rich chicken stock
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with their juices
– 1 teaspoon dried oregano, crushed between your fingers
– 1 (9-ounce) package fresh cheese tortellini
– 3 cups fresh spinach, stems removed
– 1/4 cup freshly grated Parmigiano-Reggiano cheese, for serving

Instructions

1. Heat 1 tablespoon of extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add 8 ounces of sweet Italian sausage, casings removed, and use a wooden spoon to break it into small, crumbled pieces.
3. Cook the sausage for 5-7 minutes, stirring occasionally, until it is no longer pink and has developed a light golden-brown crust.
4. Add 1 large, finely diced yellow onion to the pot and cook for 4-5 minutes, until the onion turns translucent and softens.
5. Stir in 3 cloves of minced garlic and cook for 1 minute, just until the garlic becomes fragrant.
6. Pour in 6 cups of rich chicken stock and 1 can of fire-roasted diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
7. Add 1 teaspoon of crushed dried oregano and bring the liquid to a gentle boil over high heat.
8. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
9. Gently add 1 package of fresh cheese tortellini and simmer, uncovered, for 3-4 minutes, until the tortellini are tender and have floated to the surface.
10. Stir in 3 cups of fresh, stemmed spinach and cook for 1-2 minutes, just until the spinach has wilted and turned a vibrant green.
Just before serving, I like to ladle it into deep bowls, watching the cheese tortellini nestle among the wilted spinach and sausage. The broth is richly savory, with a subtle sweetness from the tomatoes, while the tortellini offer little pockets of creamy, melted cheese that burst with each spoonful.

Bacon and Pea Tortellini Carbonara

Lately, I’ve been craving the kind of meal that feels like a quiet conversation with yourself, something simple yet deeply comforting that fills the kitchen with gentle aromas and the soul with warmth. This bacon and pea tortellini carbonara is exactly that—a humble dish where rich, savory notes and tender pasta come together in a creamy, uncomplicated embrace.

Ingredients

– 9 ounces fresh cheese tortellini
– 4 slices thick-cut applewood-smoked bacon, diced into ¼-inch lardons
– ½ cup frozen petite peas
– 2 large pasture-raised eggs, lightly beaten
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted European-style butter
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for exactly 4 minutes, or until they float to the surface and the pasta is al dente.
3. While the tortellini cooks, heat a 12-inch cast-iron skillet over medium heat and add the diced bacon.
4. Render the bacon for 6–8 minutes, stirring occasionally, until the fat is fully rendered and the lardons are crisp and golden brown.
5. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving 1 tablespoon of rendered bacon fat in the skillet.
6. Add the unsalted European-style butter to the skillet and swirl until melted and foamy.
7. Drain the cooked tortellini thoroughly, reserving ¼ cup of the starchy pasta water.
8. Immediately transfer the hot tortellini to the skillet, tossing gently to coat in the bacon fat and butter mixture.
9. Sprinkle the frozen petite peas over the tortellini and cook for 1 minute, just until the peas are warmed through and bright green.
10. Remove the skillet from the heat and let it rest for 30 seconds to cool slightly.
11. Quickly whisk the lightly beaten pasture-raised eggs with the freshly grated Parmigiano-Reggiano, fine sea salt, and freshly cracked black pepper in a small bowl.
12. Pour the egg and cheese mixture over the tortellini, stirring constantly with a wooden spoon for about 1 minute until a silky, creamy sauce forms. Tip: Working off the heat prevents the eggs from scrambling, ensuring a velvety texture.
13. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached. Tip: The starchy pasta water helps emulsify the sauce and bind it to the tortellini.
14. Fold in the crisp bacon lardons, reserving a few for garnish.
15. Serve immediately in warmed shallow bowls.

Finally, what I love most is how the creamy sauce clings to each tender tortellini, with the sweet pop of peas and salty bacon creating little surprises in every bite. For a lovely twist, try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil for added depth.

Roasted Red Pepper Tortellini

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing roasted red pepper tortellini, a dish that feels like a warm embrace on a cool evening, its vibrant colors and rich aromas promising both nourishment and a moment of quiet satisfaction.

Ingredients

– 1 package (9 ounces) fresh cheese tortellini
– 2 large red bell peppers, roasted, peeled, and seeded
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1 tablespoon unsalted butter
– 1/4 teaspoon smoked paprika
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon fresh basil leaves, chiffonade-cut
– Fine sea salt, as needed

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for 4–5 minutes, until they float to the surface and the pasta is al dente.
3. While the tortellini cooks, heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic to the skillet and sauté for 45–60 seconds, until fragrant and lightly golden, being careful not to burn it.
5. Transfer the roasted red peppers to a blender and puree until completely smooth, about 1–2 minutes.
6. Pour the red pepper puree into the skillet with the garlic and stir to combine, cooking for 2 minutes to meld the flavors.
7. Stir in the heavy cream, smoked paprika, and black pepper, and simmer for 3–4 minutes until the sauce thickens slightly.
8. Reduce the heat to low and whisk in the unsalted butter and Parmigiano-Reggiano cheese until fully incorporated and the sauce is glossy.
9. Drain the cooked tortellini thoroughly, reserving 1/4 cup of pasta water.
10. Add the drained tortellini to the skillet with the sauce, tossing gently to coat, and if needed, add a splash of reserved pasta water to adjust consistency.
11. Remove from heat and fold in the chiffonade-cut basil leaves.
Just as the last rays of sun fade, this tortellini offers a velvety sauce clinging to tender pasta pockets, with the sweet smokiness of peppers balanced by the sharpness of cheese. For a rustic touch, serve it in shallow bowls garnished with extra basil and a drizzle of olive oil, perfect for savoring slowly by candlelight.

Tortellini Primavera with Fresh Veggies

Kindly, as the afternoon light filters through my kitchen window, I find myself drawn to the gentle art of pasta-making, where flour-dusted counters become temporary altars to patience and seasonal abundance. There’s something quietly profound about transforming simple ingredients into a dish that feels both nourishing and celebratory, a ritual that honors the fleeting beauty of spring’s first offerings.

Ingredients

– 1 package (9 ounces) fresh cheese tortellini
– 2 tablespoons extra virgin olive oil
– 1 medium shallot, finely minced
– 2 cloves garlic, thinly sliced
– 1 cup fresh asparagus, trimmed and cut into 1-inch bias slices
– 1 cup sugar snap peas, strings removed
– ½ cup fresh English peas, shelled
– ¼ cup dry white wine (such as Sauvignon Blanc)
– ½ cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter, chilled and cubed
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest, finely grated
– 2 tablespoons fresh chives, finely chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering but not smoking.
3. Add minced shallot and cook for 2 minutes, stirring frequently, until translucent and fragrant.
4. Add sliced garlic and cook for 30 seconds exactly, until aromatic but not browned.
5. Increase heat to medium-high and add asparagus, cooking for 2 minutes until bright green and slightly tender.
6. Add sugar snap peas and fresh English peas, cooking for 1 additional minute.
7. Deglaze the pan with white wine, scraping any browned bits from the bottom with a wooden spoon.
8. Reduce heat to medium and pour in heavy cream, simmering for 2 minutes until slightly thickened.
9. Add fresh tortellini to the boiling water and cook for exactly 3 minutes until al dente.
10. Reserve ¼ cup of pasta cooking water before draining tortellini.
11. Transfer drained tortellini directly into the cream sauce in the skillet.
12. Add grated Parmigiano-Reggiano and chilled butter cubes, tossing gently to emulsify.
13. Stir in lemon juice and zest, then season with kosher salt and freshly ground black pepper.
14. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Remove from heat and fold in chopped chives.
16. Divide among warm serving bowls immediately.

Tender tortellini pockets yield to reveal creamy cheese filling, while the vegetables maintain their crisp-tender integrity against the silken sauce. The bright acidity of lemon cuts through the richness, creating layers of flavor that dance across the palate. For an elegant presentation, garnish with edible flowers or serve alongside grilled lemon halves for squeezing at the table.

Garlic Butter Shrimp and Tortellini

Beneath the soft glow of the kitchen light, there’s something quietly comforting about preparing a meal that feels both elegant and effortless, where the gentle sizzle of garlic in butter fills the air with warmth and promise.

Ingredients

– 1 pound large wild-caught shrimp, peeled and deveined
– 9 ounces fresh cheese tortellini
– 4 tablespoons European-style unsalted butter
– 3 cloves fresh garlic, finely minced
– 1/4 cup dry white wine, such as Sauvignon Blanc
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh Italian parsley, finely chopped
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/8 teaspoon crushed red pepper flakes

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for precisely 7 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the tortellini cooks, pat the shrimp completely dry with paper towels and season evenly with fine sea salt and freshly cracked black pepper.
4. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
5. Add the European-style unsalted butter to the hot skillet and swirl until melted and lightly foaming.
6. Place the shrimp in a single layer in the skillet and sear for 90 seconds per side, until they curl into a loose C-shape and develop a golden-brown crust.
7. Transfer the shrimp to a clean plate using tongs, leaving the butter and any rendered juices in the skillet.
8. Reduce the heat to medium-low and add the finely minced garlic to the skillet, sautéing for 45 seconds until fragrant but not browned.
9. Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits, and simmer until reduced by half, about 2 minutes.
10. Stir in the heavy cream and bring the sauce to a gentle simmer, allowing it to thicken slightly for 1 minute.
11. Whisk in the freshly grated Parmigiano-Reggiano cheese until fully incorporated and the sauce is smooth.
12. Drain the cooked tortellini thoroughly and add it directly to the skillet along with the reserved shrimp.
13. Toss everything gently to coat in the sauce, then finish with the finely chopped Italian parsley and crushed red pepper flakes.
14. Serve immediately in warm shallow bowls. Zestfully tangled in that creamy, garlic-infused sauce, the plump shrimp and tender tortellini create a dish where each bite offers a subtle heat from the pepper flakes, a richness from the Parmigiano-Reggiano, and the fresh brightness of parsley—perfect for serving over a bed of wilted spinach or alongside crusty bread to soak up every last drop.

Tortellini Caprese Salad

Sometimes, the simplest combinations reveal the most profound comfort, like finding an old photograph tucked between cookbook pages. This tortellini caprese salad brings together the familiar warmth of pasta with the bright freshness of summer’s bounty, creating a dish that feels both nostalgic and new. I love how it balances richness and lightness, making it perfect for quiet lunches or shared gatherings.

Ingredients

– 1 pound fresh cheese tortellini
– 8 ounces fresh mozzarella pearls, drained
– 1 pint cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic glaze
– 1/4 cup fresh basil leaves, chiffonade-cut
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot over high heat.
2. Gently add the fresh cheese tortellini to the boiling water and cook for precisely 7 minutes, stirring occasionally to prevent sticking.
3. While the tortellini cooks, combine the halved cherry tomatoes and fresh mozzarella pearls in a large mixing bowl.
4. Drain the cooked tortellini thoroughly using a colander, then immediately transfer it to the bowl with the tomatoes and mozzarella.
5. Drizzle the extra-virgin olive oil and balsamic glaze evenly over the warm tortellini mixture.
6. Sprinkle the flaky sea salt and freshly cracked black pepper across the salad.
7. Gently toss all ingredients together using silicone-tipped tongs until evenly coated.
8. Fold in the chiffonade-cut fresh basil leaves just before serving to preserve their vibrant color and aroma.
Here, the tender tortellini pockets contrast beautifully with the burst-in-your-mouth tomatoes, while the creamy mozzarella pearls melt into the glossy balsamic dressing. For a stunning presentation, layer the salad in a shallow ceramic bowl and garnish with whole basil leaves—it transforms an everyday meal into something quietly celebratory.

Slow Cooker Tortellini with Marinara

Nestled in the quiet hum of the kitchen, this slow cooker tortellini offers a gentle embrace, the kind of meal that simmers patiently while the day unfolds around it. Each tender pasta parcel swells with rich marinara, becoming a soft sanctuary in a bowl.

Ingredients

– 1 (20-ounce) package fresh cheese tortellini
– 1 (24-ounce) jar high-quality marinara sauce
– 2 cups vegetable broth
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 3 cloves garlic, finely minced
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup fresh basil leaves, chiffonade-cut

Instructions

1. Pour 1 tablespoon extra-virgin olive oil into the slow cooker insert and swirl to coat the bottom evenly.
2. Add 3 cloves of finely minced garlic to the oil, allowing the raw edge to mellow for 2 minutes before proceeding.
3. Pour in 1 (24-ounce) jar of high-quality marinara sauce, followed by 2 cups of vegetable broth, stirring gently to combine.
4. Stir in 1 teaspoon dried oregano and 1/2 teaspoon crushed red pepper flakes until fully incorporated.
5. Cover the slow cooker and set to LOW heat for 3 hours, allowing the sauce to deepen in flavor.
6. Uncover and pour in 1 cup heavy cream, stirring continuously until the sauce turns a uniform pale coral color.
7. Add 1 (20-ounce) package fresh cheese tortellini, submerging each piece completely in the sauce.
8. Sprinkle 1 cup freshly grated Parmigiano-Reggiano cheese over the surface in an even layer.
9. Re-cover and cook on LOW for 45 minutes, or until the tortellini are plump and tender when pierced with a fork.
10. Turn off the heat and let rest for 10 minutes to allow the sauce to thicken slightly.
11. Fold in 1/4 cup chiffonade-cut fresh basil leaves just before serving.

Each silken tortellini skin gives way to molten cheese, while the cream-laced marinara clings in velvety ribbons. For a rustic touch, serve in shallow bowls with a drizzle of chili oil and torn basil scattered over the top, the heat just enough to make the creaminess bloom.

Tortellini with Brown Butter and Sage

Evenings like this call for something simple yet deeply comforting, where the gentle sizzle of butter and the earthy aroma of sage can fill the kitchen with quiet warmth. There’s a certain magic in watching golden tortellini swirl in a pan, each piece soaking up the nutty richness of browned butter, creating a dish that feels both elegant and humble. It’s the kind of meal that slows time, inviting you to savor each bite as daylight fades.

Ingredients

• 1 pound fresh cheese tortellini
• 8 tablespoons unsalted European-style butter, cut into 1/2-inch cubes
• 1/4 cup fresh sage leaves, thinly chiffonaded
• 1/4 cup toasted pine nuts
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for precisely 3 minutes, or until they float to the surface and the pasta is al dente.
3. Drain the tortellini thoroughly in a colander, reserving 1/2 cup of pasta cooking water.
4. Melt the unsalted European-style butter in a large skillet over medium heat, swirling occasionally until it foams and develops golden-brown specks, about 4-5 minutes.
5. Immediately add the chiffonaded sage leaves to the browned butter and fry for 15 seconds until crisp and fragrant.
6. Tip: To prevent the butter from burning, remove the skillet from heat as soon as the milk solids turn amber and emit a nutty aroma.
7. Add the drained tortellini to the skillet, tossing gently to coat each piece in the brown butter sauce.
8. Pour in 1/4 cup of the reserved pasta water to emulsify the sauce, creating a glossy coating that clings to the pasta.
9. Sprinkle the toasted pine nuts, freshly grated nutmeg, fine sea salt, and cracked black pepper over the tortellini, tossing to distribute evenly.
10. Tip: For optimal flavor infusion, toast pine nuts in a dry skillet over medium-low heat until golden, about 2-3 minutes, shaking the pan frequently.
11. Remove the skillet from heat and fold in the freshly grated Parmigiano-Reggiano cheese until just incorporated.
12. Tip: Grate Parmigiano-Reggiano cheese using a microplane for a lighter, more delicate texture that melts seamlessly into the sauce.
13. Divide the tortellini among warm serving bowls, drizzling any remaining sauce from the skillet over the top.

As you take the first bite, the tender pasta gives way to a creamy cheese filling, while the crisp sage and buttery sauce create a symphony of earthy and nutty notes. For a beautiful presentation, garnish with extra sage leaves and serve alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.

Tuscan Tortellini with White Beans

Vaguely, as autumn leaves begin their slow descent outside my window, I find myself drawn to the comforting embrace of pasta dishes that warm both kitchen and soul. This Tuscan tortellini with white beans unfolds like a cherished memory, each ingredient whispering stories of sun-drenched hills and generations of Italian grandmothers stirring pots with weathered hands.

Ingredients

– 1 package (20 ounces) cheese tortellini
– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, thinly sliced
– 1 cup canned cannellini beans, rinsed and drained
– 1 cup heavy cream
– ½ cup vegetable broth
– ¼ cup grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon sea salt flakes

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add cheese tortellini and cook for precisely 7 minutes until al dente, stirring gently every 2 minutes to prevent sticking.
3. Meanwhile, heat extra virgin olive oil in a 12-inch skillet over medium-low heat until shimmering but not smoking.
4. Add thinly sliced garlic cloves and sauté for 90 seconds until fragrant and pale gold, being careful not to burn them.
5. Pour in heavy cream and vegetable broth, then increase heat to medium and bring to a gentle simmer.
6. Stir in rinsed cannellini beans and fresh thyme leaves, then reduce heat to low and cook uncovered for 4 minutes to allow flavors to meld.
7. Drain tortellini thoroughly, reserving ¼ cup of pasta water for later use.
8. Add cooked tortellini to the skillet along with unsalted butter, grated Parmigiano-Reggiano, sea salt flakes, and freshly cracked black pepper.
9. Toss everything together for 2 minutes until the sauce coats each tortellini evenly, adding reserved pasta water 1 tablespoon at a time if the sauce appears too thick.
10. Remove from heat and let rest for 1 minute before serving to allow the sauce to properly cling to the pasta.

Miraculously, the cream sauce clings to each tortellini fold like morning dew on spiderwebs, while the white beans provide earthy contrast to the rich cheese filling. Consider serving this in shallow bowls with crusty bread for dipping, or perhaps topped with arugula dressed in lemon juice for brightness against the creamy backdrop.

Buffalo Chicken Tortellini Bake

Holding this warm baking dish between oven mitts, I’m reminded how some dishes cradle you in comfort, this tortellini bake whispering of cozy evenings when the world outside grows quiet and the kitchen fills with savory anticipation.

Ingredients

– 1 pound cheese tortellini, fresh refrigerated
– 2 cups cooked chicken breast, shredded
– 1 cup Buffalo sauce
– 8 ounces cream cheese, room temperature
– 1/2 cup heavy cream
– 1/2 cup blue cheese crumbles
– 1/2 cup mozzarella cheese, freshly grated
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1/4 cup scallions, thinly sliced
– 1 teaspoon smoked paprika
– 1/2 teaspoon celery seed
– Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil and cook the fresh cheese tortellini for exactly 2 minutes less than package directions indicate for al dente texture.
3. While tortellini cooks, melt 1/4 cup unsalted butter in a large skillet over medium heat until it begins to foam slightly.
4. Add minced garlic to the foaming butter and sauté for precisely 45 seconds until fragrant but not browned.
5. Reduce heat to low and whisk in room temperature cream cheese until completely smooth and incorporated with the butter-garlic mixture.
6. Gradually pour in heavy cream while continuously whisking to create a velvety emulsion.
7. Stir in Buffalo sauce, smoked paprika, and celery seed until the sauce achieves uniform consistency and color.
8. Drain the partially cooked tortellini thoroughly and immediately transfer to the prepared baking dish.
9. Toss shredded chicken with the tortellini in the baking dish, ensuring even distribution.
10. Pour the warm Buffalo cream sauce over the tortellini-chicken mixture, gently folding until every component is coated.
11. Sprinkle blue cheese crumbles evenly across the surface, followed by freshly grated mozzarella.
12. Bake uncovered at 375°F for 20-22 minutes until the cheese forms golden bubbles around the edges.
13. Switch your oven to broil on high for exactly 90 seconds to create a lightly blistered cheese crust.
14. Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
15. Garnish with thinly sliced scallions and fresh parsley before serving.

The finished bake offers tender tortellini pockets that burst with creamy heat, the blue cheese providing sharp contrast to the rich Buffalo sauce. I love serving it straight from the baking dish with crisp celery sticks for cooling contrast, the steam rising like comfort itself.

Tortellini Stir-Fry with Soy Glaze

Years of cooking have taught me that the most comforting meals often emerge from unexpected combinations, like finding this tortellini stir-fry recipe scribbled in an old notebook during a quiet afternoon of kitchen organizing. You gently brown the tortellini until golden, then toss them with crisp vegetables in a glossy soy glaze that clings to every curve and crevice. The result feels both familiar and entirely new, like rediscovering a favorite song with different lyrics.

Ingredients

– 16 ounces fresh cheese tortellini
– 2 tablespoons cold-pressed avocado oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 cup snap peas, trimmed
– 2 tablespoons tamari
– 1 tablespoon mirin
– 1 teaspoon toasted sesame oil
– 1 tablespoon rice vinegar
– 2 teaspoons raw honey
– 1 teaspoon freshly grated ginger
– 2 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh cheese tortellini and cook for exactly 3 minutes until al dente, stirring once to prevent sticking.
3. Drain tortellini thoroughly in a colander, reserving ¼ cup pasta water.
4. Heat cold-pressed avocado oil in a large wok over medium-high heat until shimmering but not smoking.
5. Add tortellini in a single layer and cook undisturbed for 2 minutes until golden brown on one side.
6. Flip tortellini carefully using tongs and cook for another 2 minutes until evenly browned.
7. Transfer tortellini to a clean plate, leaving oil in the wok.
8. Add thinly sliced yellow onion to the hot wok and sauté for 3 minutes until translucent.
9. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add julienned red bell pepper and trimmed snap peas, tossing continuously for 2 minutes until vibrant but still crisp.
11. Whisk together tamari, mirin, toasted sesame oil, rice vinegar, raw honey, and freshly grated ginger in a small bowl.
12. Return tortellini to the wok and pour sauce mixture over everything.
13. Toss vigorously for 1 minute until sauce thickens and coats all ingredients evenly.
14. Add reserved pasta water 1 tablespoon at a time if sauce appears too thick.
15. Remove from heat and garnish with thinly sliced scallions and toasted sesame seeds.

Creamy cheese filling bursts through delicate pasta pockets with each bite, while the soy glaze creates a savory-sweet balance that lingers on the palate. Consider serving it in shallow bowls with quick-pickled vegetables on the side, or fold in shredded rotisserie chicken for added protein on busy evenings.

Mediterranean Tortellini with Olives and Feta

Perhaps some recipes find us exactly when we need them—this Mediterranean tortellini arrived on a quiet afternoon when the kitchen felt like the only honest place to be, its ingredients whispering of sun-drenched coasts and slow, thoughtful meals.

Ingredients

• 1 package (9 ounces) fresh cheese tortellini
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup reserved pasta water

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot over high heat.
2. Add fresh cheese tortellini to the boiling water and cook for precisely 4 minutes, or until they float to the surface and the pasta edges appear translucent.
3. Reserve 1/4 cup of the starchy pasta water, then drain the tortellini thoroughly in a colander.
4. Heat extra-virgin olive oil in a large skillet over medium-low heat until it shimmers, about 90 seconds.
5. Sauté thinly sliced garlic cloves for 45 seconds, swirling the pan constantly until fragrant but not browned.
6. Add pitted Kalamata olives, dried oregano, and crushed red pepper flakes, toasting for 1 minute to release their oils.
7. Pour in reserved pasta water and freshly squeezed lemon juice, simmering until the liquid reduces by half, about 2 minutes.
8. Gently fold in drained tortellini, coating each piece evenly with the sauce.
9. Remove the skillet from heat and stir in crumbled feta cheese until just incorporated, leaving distinct creamy pockets.
10. Garnish with finely chopped fresh parsley before serving immediately.

Zestful and comforting, the plump tortellini yield to tender bites while the briny olives and sharp feta create a salty-sour dance across the palate. Consider serving it in shallow bowls with a drizzle of chili oil for those who crave heat, or alongside grilled artichokes to lean into its Mediterranean soul.

Summary

So there you have it—20 delicious ways to turn frozen tortellini into quick, satisfying meals perfect for your busiest nights. We hope this list makes your weeknight cooking easier and more enjoyable! Give these recipes a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to help other busy cooks.

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