13 Tortellini Recipes (Creamy, Cheesy & Weeknight Easy)

Let’s be honest. Sometimes you want a gourmet Italian dinner, but you also want to stay in your sweatpants and not spend three hours rolling dough. This is why I keep a bag of frozen tortellini in my freezer at all times. It’s the ultimate “break glass in case of emergency” dinner ingredient. These little pasta pockets are already filled with cheese (or meat), meaning half the work is done before you even boil water. IMO, tortellini is the MVP of weeknight pasta. 🙂

I used to think tortellini only belonged in broth or covered in marinara. But after many nights of “what can I throw together in 20 minutes,” I realized they are incredibly versatile. You can bake them, sauté them, turn them into soup, or toss them in a cold salad. They hold up to heavy sauces and add a chewy, cheesy texture that regular penne just can’t match.

If you are stuck in a pasta rut, get ready to climb out. These 13 recipes range from decadent comfort food to fresh, zesty meals that come together in a flash. Grab a fork, because we are about to eat well.

1. Creamy Spinach and Sausage Tortellini

This recipe is my go-to when I need comfort food that feels complete. You get your protein, your greens, and your carbs all in one skillet. The sausage adds a spicy kick that cuts through the rich cream sauce perfectly.

Ingredients

• 1 lb cheese tortellini (fresh or frozen)
• 1 lb Italian sausage (hot or mild)
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 2 cloves garlic, minced
• Red pepper flakes

Instructions

1. Brown the sausage in a large skillet, breaking it up with a spoon. Remove excess fat if it’s swimming in grease.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Pour in the heavy cream and simmer until it thickens slightly.
4. Stir in the Parmesan cheese until melted.
5. Toss in the spinach and cook until wilted.
6. Add the cooked tortellini to the sauce and toss to coat.

Why use hot sausage? The heat balances the heavy cream, preventing the dish from feeling too rich.

2. 20-Minute Tortellini Carbonara

Authentic carbonara takes technique. This version takes shortcuts but tastes just as good. It’s salty, cheesy, and feels incredibly indulgent for something that takes less time than a sitcom episode.

Ingredients

• 1 package cheese tortellini
• 6 strips bacon, chopped
• 3 egg yolks
• 1/2 cup grated Pecorino Romano
• Black pepper (lots of it!)

Instructions

1. Boil the tortellini. Reserve 1 cup of pasta water before draining.
2. Fry the bacon until crispy in a large pan. Remove from heat.
3. Whisk the egg yolks, cheese, and a splash of pasta water in a bowl.
4. Toss the hot tortellini in the bacon fat.
5. Pour the egg mixture over the pasta quickly, tossing constantly. The heat from the pasta cooks the eggs into a sauce.

Don’t scramble the eggs! Remove the pan from the heat before adding the egg mixture to ensure a silky sauce, not breakfast.

3. Baked Tortellini “Lasagna”

Love lasagna but hate layering noodles? This gives you all the flavors—ricotta, mozzarella, meat sauce—with zero structural engineering required. It’s messy, gooey, and perfect.

Ingredients

• 1 lb frozen meat tortellini
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan

Instructions

1. Preheat oven to 375°F.
2. Boil tortellini for just 3 minutes (they will finish cooking in the oven).
3. Mix the pasta with the marinara sauce.
4. Pour half into a baking dish.
5. Dollop spoonfuls of ricotta over the layer.
6. Top with the rest of the pasta and all the mozzarella.
7. Bake for 20 minutes until bubbly.

Why par-boil the pasta? If you use raw frozen tortellini, they release too much water and make your casserole soupy.

4. Greek Tortellini Salad

This is the pasta salad you bring to the potluck. It holds up well in the fridge and actually tastes better the next day. The vinegar dressing soaks into the pasta, making every bite zesty.

Ingredients

• 1 lb cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• Greek dressing (olive oil, lemon, oregano)

Instructions

1. Rinse the cooked tortellini under cold water to stop the cooking.
2. Toss all ingredients in a large bowl.
3. Drizzle generously with dressing.
4. Chill for at least an hour before serving.

Rinsing the pasta is crucial. It washes away the starch so the tortellini doesn’t stick together in a giant clump.

5. Tortellini in Broth (Tortellini en Brodo)

This is classic Italian comfort food. It’s simple, light, and healing. Use high-quality bone broth here because there are so few ingredients to hide behind.

Ingredients

• 1 lb meat tortellini
• 6 cups high-quality chicken bone broth
• Parmesan rind (optional)
• Fresh parsley

Instructions

1. Simmer the broth with a Parmesan rind for 15 minutes to infuse flavor.
2. Add the tortellini directly to the broth.
3. Cook for 5–6 minutes until they float.
4. Serve immediately with fresh parsley and extra cheese.

Ever wonder what to do with leftover cheese rinds? Save them in the freezer for soups like this. They add a salty, umami depth.

6. Pesto Tortellini with Sun-Dried Tomatoes

Pesto and tortellini are best friends. The ridges and folds of the pasta trap the green sauce beautifully. Adding sun-dried tomatoes provides a sweet, chewy contrast.

Ingredients

• 1 package cheese tortellini
• 1/2 cup basil pesto (jarred or fresh)
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 1/4 cup toasted pine nuts
• Arugula (optional for freshness)

Instructions

1. Cook the tortellini. Drain.
2. Stir in the pesto while the pasta is still hot.
3. Mix in the sun-dried tomatoes.
4. Top with pine nuts and fresh arugula right before serving.

Toast your pine nuts! A dry pan over medium heat for 2 minutes brings out their buttery flavor.

7. Tomato Cream Tortellini (Pink Sauce)

Can’t decide between marinara and Alfredo? Have both. This “pink sauce” is rich, tangy, and universally loved by kids and adults.

Ingredients

• 1 lb cheese tortellini
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese
• Fresh basil

Instructions

1. Simmer the marinara sauce in a skillet.
2. Stir in the heavy cream and let it bubble gently.
3. Add the cooked tortellini to the sauce.
4. Stir in the Parmesan cheese until the sauce clings to the pasta.

This sauce also works great with a splash of vodka if you want to make Tortellini alla Vodka.

8. Crispy Fried Tortellini

These are the ultimate party appetizer. Crunchy on the outside, melty on the inside. Serve them with warm marinara for dipping and watch them disappear.

Ingredients

• 1 package cheese tortellini, cooked and cooled
• 1 cup Italian breadcrumbs
• 2 eggs, beaten
• Oil for frying
• Marinara for dipping

Instructions

1. Dip each tortellini in egg, then coat in breadcrumbs.
2. Heat oil in a deep skillet.
3. Fry the tortellini in batches for 2–3 minutes until golden brown.
4. Drain on paper towels and serve hot.

Make sure the oil is hot enough (350°F). If it’s too cool, the pasta will absorb the oil and become greasy.

9. Tortellini Caprese Skewers

No cooking required (if you buy pre-cooked pasta). These skewers are fresh, colorful, and perfect for snacking. Drizzle with balsamic glaze for the finish.

Ingredients

• 24 cooked cheese tortellini, cooled
• 24 cherry tomatoes
• 24 mini mozzarella balls
• Fresh basil leaves
• Balsamic glaze

Instructions

1. Thread a tomato, a basil leaf, a mozzarella ball, and a tortellini onto a skewer.
2. Repeat for all ingredients.
3. Arrange on a platter and drizzle with glaze.

Marinate the mozzarella balls in pesto beforehand for an extra flavor bomb.

10. Lemon Butter Garlic Shrimp Tortellini

This feels like a fancy date-night meal but comes together in 15 minutes. The lemon brightens up the heavy cheese pasta.

Ingredients

• 1 lb cheese tortellini
• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• Parsley

Instructions

1. Cook the tortellini.
2. Sauté the shrimp in butter and garlic until pink.
3. Add the lemon juice and zest to the pan.
4. Toss the pasta with the shrimp and lemon butter sauce.

Don’t overcook the shrimp! They turn rubbery fast. 2 minutes per side is plenty.

11. Taco Tortellini Skillet

Italian meets Mexican in this weirdly delicious mashup. It sounds wrong, but the cheese filling in the pasta works perfectly with taco spices.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 package cheese tortellini
• 1 cup salsa
• 1 cup cheddar cheese
• Sour cream and cilantro

Instructions

1. Brown the beef and drain fat.
2. Add taco seasoning, salsa, and 1/2 cup water.
3. Stir in the uncooked tortellini.
4. Cover and simmer for 10 minutes until pasta is tender.
5. Top with cheese and melt.

This is a one-pot wonder. The pasta absorbs the taco liquid, making it super flavorful.

12. Roasted Vegetable Tortellini Bake

This is how you get your family to eat veggies. Roasting the vegetables caramelizes them, adding sweetness that pairs with the savory cheese sauce.

Ingredients

• 1 lb tortellini
• 2 cups mixed veggies (zucchini, peppers, onions), chopped
• 1 jar Alfredo sauce
• 1 cup mozzarella

Instructions

1. Roast the veggies at 400°F for 20 minutes.
2. Mix cooked pasta, roasted veggies, and Alfredo sauce in a baking dish.
3. Top with mozzarella.
4. Bake until bubbly.

Roast the veggies first! If you put them in raw, they will release water and water down your Alfredo sauce.

13. Mushroom Marsala Tortellini

This takes the classic Chicken Marsala flavors and applies them to pasta. It’s earthy, savory, and sophisticated.

Ingredients

• 1 lb cheese tortellini
• 8 oz mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tbsp butter
• Thyme

Instructions

1. Sauté mushrooms in butter until brown.
2. Deglaze the pan with Marsala wine.
3. Add broth and simmer to reduce slightly.
4. Toss with cooked tortellini.

Use dry Marsala wine, not sweet. Sweet is for desserts; dry is for savory cooking.

Conclusion

There you have it—13 reasons to keep tortellini stocked in your kitchen. Whether you want a refreshing salad, a comforting soup, or a crispy fried snack, these little pasta pockets deliver.

My advice? Start with the Spinach and Sausage skillet. It’s foolproof and hits every craving. And remember, frozen tortellini is just as good as fresh, but it lasts way longer.

So, grab a bag, pick a sauce, and make dinner happen. Your weeknight self will thank you. Happy cooking!