Indulge in the rich flavors of Italy with these 20 creamy vegetarian tortellini recipes. Whether you’re a pasta lover or just looking for some inspiration to spice up your meals, this collection has something for everyone. From comforting classics like Spinach and Ricotta Stuffed Tortellini in Garlic Butter Sauce, to innovative twists like Pesto Tortellini with Cherry Tomatoes and Pine Nuts, these recipes showcase the versatility of tortellini as a canvas for creativity.
In the following pages, we’ll take you on a culinary journey through a range of flavors and textures, from creamy and cheesy to bright and herbaceous. With a focus on vegetarian options, these recipes are perfect for anyone looking to explore new plant-based meal ideas or simply seeking to add some variety to their diet. So sit back, get cooking, and let the deliciousness begin!
Spinach and Ricotta Stuffed Tortellini in Garlic Butter Sauce
Elevate your pasta game with this creamy and flavorful recipe, featuring spinach and ricotta-stuffed tortellini smothered in a rich garlic butter sauce.
Ingredients:
– 12 oz (340g) fresh cheese-filled tortellini
– 1 package frozen chopped spinach, thawed and drained
– 8 oz (225g) ricotta cheese
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook tortellini according to package instructions. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add garlic; cook for 1 minute.
3. Stir in spinach until wilted. Then, add ricotta cheese and stir until combined.
4. Add cooked tortellini to the sauce and toss to coat.
5. Serve hot, topped with Parmesan cheese and additional garlic if desired.
Cooking Time: 15-20 minutes
Mushroom and Thyme Vegetarian Tortellini Soup
Warm up with this comforting and flavorful vegetarian soup that combines the earthy taste of mushrooms, the brightness of thyme, and the simplicity of store-bought tortellini.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 package store-bought vegetarian tortellini (about 12-16 pieces)
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
3. Add the thyme, vegetable broth, diced tomatoes, and tortellini. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or thyme leaves.
Cooking Time: 20-25 minutes
Creamy Pumpkin Tortellini with Sage Brown Butter
This autumnal dish combines the warmth of pumpkin puree with the comforting flavors of sage and creamy tortellini, finished with a rich brown butter sauce. Perfect for a cozy dinner party or a special occasion.
Ingredients:
– 12 oz cheese-filled tortellini
– 1/2 cup cooked, mashed pumpkin
– 2 tablespoons unsalted butter
– 2 tablespoons heavy cream
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook tortellini according to package instructions. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Add chopped sage and cook for 1-2 minutes or until fragrant.
3. Add pumpkin puree and heavy cream to the saucepan. Whisk until smooth. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened. Season with salt and pepper to taste.
4. Toss cooked tortellini in the creamy pumpkin sauce. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Tortellini Pasta Salad
A flavorful and refreshing summer salad, perfect for potlucks or a quick weeknight dinner.
Ingredients:
– 8 oz. tortellini pasta
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp. olive oil
– 2 tbsp. white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook tortellini pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chopped sun-dried tomatoes and fresh basil leaves.
3. In a small bowl, whisk together olive oil and white wine vinegar.
4. Add the cooked pasta to the tomato-basil mixture, tossing to combine.
5. Pour the dressing over the pasta mixture, seasoning with salt and pepper to taste.
6. Garnish with grated Parmesan cheese (if using).
7. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Vegetable-Loaded Cheese Tortellini Alfredo
Elevate a classic comfort food with this vegetable-loaded twist on traditional cheese tortellini alfredo. This hearty dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound cheese-filled tortellini
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, zucchini, carrots, and snap peas)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and cook for 2-3 minutes or until sauce thickens slightly.
5. Add cooked tortellini and reserved pasta water to the skillet. Toss until well coated with sauce.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Goat Cheese Tortellini Bake
Roasted Red Pepper and Goat Cheese Tortellini Bake: A vibrant and flavorful pasta dish that combines the sweetness of roasted red peppers with the creaminess of goat cheese.
Ingredients:
– 1 pound tortellini
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 ounces goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss the chopped red peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized.
3. Cook tortellini according to package instructions. Drain and set aside.
4. In a large skillet, sauté the chopped onion and minced garlic until softened. Add roasted red peppers and cook for an additional 2-3 minutes.
5. In a large bowl, combine cooked tortellini, goat cheese, Parmesan cheese, and red pepper mixture. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a baking dish and top with chopped parsley (if using).
7. Bake at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 50-60 minutes
Butternut Squash and Sage Tortellini with Crispy Fried Onions
This recipe combines the warm, comforting flavors of butternut squash and sage with the satisfying crunch of crispy fried onions. Perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried sage
– 12 tortellini (cheese or butternut squash filling)
– Salt and pepper to taste
– Crispy Fried Onions (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, sauté onion in olive oil until crispy. Drain excess oil.
4. In a separate pot, combine roasted squash, chicken broth, heavy cream, and dried sage. Simmer for 10-15 minutes or until soup thickens slightly.
5. Cook tortellini according to package instructions. Combine with squash soup.
6. Top with Crispy Fried Onions (recipe below).
Crispy Fried Onions:
– Heat oil in a deep frying pan over medium-high heat.
– Add onion slices in batches, cooking until golden brown and crispy.
– Drain excess oil on paper towels.
Cooking Time: 45-50 minutes
Pesto Tortellini with Cherry Tomatoes and Pine Nuts
This classic Italian dish gets a fresh twist with the addition of sweet cherry tomatoes and crunchy pine nuts, all tied together with a rich and creamy pesto sauce.
Ingredients:
– 1 package tortellini (cheese-filled)
– 1/2 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup toasted pine nuts
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat the pesto over medium-low heat. Add the cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Add the toasted pine nuts to the skillet and stir to combine. Cook for an additional minute.
4. Add the cooked tortellini to the skillet, tossing to coat with the pesto mixture. If needed, add some reserved pasta cooking water to achieve a creamy consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Mushroom and Spinach Tortellini Skillet
A hearty and flavorful one-pot meal that’s perfect for a cozy night in. This creamy skillet dish combines tender tortellini, sautéed mushrooms, and wilted spinach in a rich and savory sauce.
Ingredients:
– 1 (14 oz) can tortellini
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in spinach; cook until wilted, about 1 minute.
5. Pour in heavy cream; stir to combine with mushroom mixture.
6. Add cooked tortellini; toss to coat with creamy sauce.
7. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Garlic Parmesan Tortellini with Roasted Brussels Sprouts
Elevate your pasta game with this creamy, cheesy, and flavorful recipe that pairs perfectly with the earthy sweetness of roasted Brussels sprouts.
Ingredients:
– 1 package cheese-filled tortellini
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook tortellini according to package instructions. Drain and set aside.
4. In a large skillet, combine minced garlic and olive oil over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
5. Gradually add Parmesan cheese, stirring until smooth and creamy. Season with salt and pepper to taste.
6. Combine cooked tortellini and roasted Brussels sprouts in the skillet. Toss to coat with garlic parmesan sauce. Serve hot.
Cooking Time: 30-35 minutes
Lemon Butter Tortellini with Asparagus and Peas
This vibrant spring-inspired pasta dish combines the richness of lemon butter sauce with the sweetness of asparagus and peas, all wrapped up in tender tortellini.
Ingredients:
– 1 pound cheese-filled tortellini
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup fresh asparagus spears, trimmed
– 1/2 cup frozen peas
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium skillet, melt butter over medium heat. Add garlic and cook 1 minute.
3. Add asparagus and peas to the skillet. Cook 2-3 minutes or until tender. Stir in lemon juice and season with salt and pepper.
4. Combine cooked tortellini, asparagus mixture, and reserved pasta water. Toss until well coated.
5. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Tomato and Olive Oil Tortellini Arrabbiata
A classic Italian pasta dish gets a spicy kick with this recipe, featuring homemade tortellini wrapped around a flavorful tomato sauce.
Ingredients:
– 8 oz fresh pasta dough (or store-bought)
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tsp red pepper flakes
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pasta dough to desired thickness. Cut into squares, about 3 inches (7.5 cm) per side.
3. In a separate bowl, combine cherry tomatoes, olive oil, garlic, and red pepper flakes. Simmer for 15-20 minutes or until sauce has thickened slightly.
4. Place a spoonful of tomato sauce onto the center of each pasta square. Fold squares into triangles, pressing edges together to seal.
5. Cook tortellini in boiling water for 3-4 minutes or until they float to the surface. Reserve with garlic butter (optional).
6. Serve warm, topped with Parmesan cheese and a sprinkle of red pepper flakes if desired. Garnish with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Black Truffle and Cheese Tortellini with White Wine Sauce
Elevate your pasta game with this decadent Black Truffle and Cheese Tortellini recipe, featuring a rich White Wine Sauce.
Ingredients:
– 1 package cheese tortellini
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine (dry)
– 1/2 cup heavy cream
– 1 tablespoon truffle oil
– 1/2 teaspoon salt
– Freshly ground black pepper, to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley leaves, for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook, stirring occasionally, for 1-2 minutes or until fragrant.
3. Add white wine and heavy cream. Stir to combine and bring to a simmer. Reduce heat to low and let cook for 5-7 minutes or until sauce thickens slightly.
4. Stir in truffle oil, salt, and black pepper.
5. Combine cooked tortellini and sauce, tossing to coat. If needed, add reserved pasta water to achieve desired consistency.
6. Top with Parmesan cheese and garnish with parsley leaves.
Cooking Time: 20-25 minutes
Caramelized Onion and Balsamic Glazed Tortellini
Elevate your pasta game with this sweet and savory combination of caramelized onions, balsamic glaze, and tender tortellini.
Ingredients:
– 12 oz. cheese-filled tortellini
– 1 large onion, thinly sliced
– 2 tbsp. olive oil
– 2 tbsp. butter
– 2 tbsp. brown sugar
– 2 tbsp. balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook tortellini according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-low. Add onions and cook for 30-40 minutes or until caramelized, stirring occasionally.
3. Stir in butter until melted. Add brown sugar and balsamic vinegar. Bring mixture to a simmer and cook for an additional 5-7 minutes or until thickened slightly.
4. Toss cooked tortellini with the caramelized onion glaze. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Creamy Avocado and Basil Tortellini Pasta
A refreshing summer pasta dish that combines the creaminess of avocado with the brightness of basil, all wrapped up in tender tortellini.
Ingredients:
– 8 oz. cheese-filled tortellini
– 2 ripe avocados, diced
– 1/4 cup freshly chopped basil leaves
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine avocado, basil, garlic, and heavy cream. Blend until smooth and creamy.
3. Add the blended mixture to the reserved pasta water and whisk until well combined.
4. Toss cooked tortellini with the creamy sauce, adding more pasta water if needed to achieve desired consistency.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Mediterranean-Style Stuffed Tortellini with Feta and Olives
Elevate your pasta game with this flavorful twist on traditional stuffed tortellini. The combination of tangy feta, briny olives, and fresh herbs will transport you to the Mediterranean coast.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the sliced olives and cook until they start to soften, about 2 minutes.
4. Stuff each tortellini with a spoonful of the feta cheese mixture (combining crumbled feta and cooked olives).
5. Place the stuffed tortellini on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the cheese is melted and bubbly.
7. Season with salt, pepper, and dried oregano to taste.
Cooking Time: 15-18 minutes
Rosemary Garlic Tortellini with Roasted Veggies
Savor the rich flavors of Italy with this hearty, aromatic dish featuring tender tortellini, fragrant rosemary, and roasted vegetables.
Ingredients:
– 1 package cheese-filled tortellini
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 large zucchini, sliced
– 1 large yellow squash, sliced
– 1 red bell pepper, seeded and sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the sliced vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. Cook tortellini according to package instructions. Drain and set aside.
5. In a large skillet, combine minced garlic and chopped rosemary. Cook over medium heat for 1-2 minutes, or until fragrant.
6. Add the cooked tortellini to the skillet and toss with the garlic-rosemary mixture.
7. Serve the tortellini hot, topped with roasted vegetables.
Cooking Time: 30-35 minutes
Coconut Curry Tortellini with Chickpeas and Spinach
This creamy and aromatic dish combines the comforting flavors of coconut curry with the warmth of chickpeas and spinach, all wrapped up in tender tortellini. A perfect fusion of East meets West cuisine.
Ingredients:
– 1 cup cooked tortellini
– 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
– 1 can chickpeas (14 oz), drained and rinsed
– 1 package frozen spinach, thawed and squeezed dry
– 2 tbsp curry paste
– 2 tbsp coconut cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook tortellini according to package instructions.
2. In a large skillet, heat the curry paste over medium heat. Add mixed vegetables and cook until tender, about 5 minutes.
3. Stir in coconut cream, cumin, salt, and pepper. Bring to a simmer.
4. Add chickpeas and spinach. Cook for an additional 2-3 minutes or until heated through.
5. Serve the curry mixture over cooked tortellini. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Ricotta and Herb Tortellini in Light Lemon Cream Sauce
This recipe combines the creamy richness of ricotta cheese with the brightness of lemon and the flavors of fresh herbs, all wrapped up in a delicate tortellini package. Perfect for a light yet satisfying dinner or special occasion.
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 12-16 tortellini (homemade or store-bought)
– Light Lemon Cream Sauce (see below)
Light Lemon Cream Sauce:
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. Cook tortellini according to package instructions.
2. In a medium bowl, mix together ricotta cheese, parsley, basil, olive oil, salt, and pepper.
3. Stuff each cooked tortellini with the ricotta mixture.
4. Serve with Light Lemon Cream Sauce (heat the sauce gently before serving).
Cooking Time: 15-20 minutes
Honey Glazed Walnut and Gorgonzola Tortellini
Honey Glazed Walnut and Gorgonzola Tortellini Recipe
This recipe combines the earthy sweetness of honey glazed walnuts with the tanginess of gorgonzola cheese, all wrapped up in a delicate tortellini package.
Ingredients:
– 1 package of fresh tortellini
– 1/2 cup honey
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1/2 cup crumbled gorgonzola cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, combine honey and chopped walnuts over medium heat. Cook for 5-7 minutes or until the walnuts are fragrant and glazed with honey.
3. Cook tortellini according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high heat. Add crumbled gorgonzola cheese and cook until melted and slightly browned.
5. Combine cooked tortellini, honey glazed walnuts, and gorgonzola cheese in a serving dish. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the creamy, vegetarian goodness of tortellini with these 20 flavorful recipes! From classic combinations like spinach and ricotta to innovative pairings such as butternut squash and sage, there’s something for everyone. Enjoy hearty pasta salads, comforting soups, and indulgent bakes featuring sun-dried tomatoes, roasted red peppers, and caramelized onions. Whether you’re in the mood for a rich and creamy alfredo or a light and tangy lemon butter sauce, these vegetarian tortellini recipes are sure to satisfy your cravings and inspire your next meal.
