Italian Cheese Tortellini is an easy one-pot meal that’s ready in under 30 minutes! Made with cheesy tortellini, vegetables, pepperoni, Italian herbs, and fresh parmesan cheese.
About 3 years ago, my husband decided to rip apart the fireplace mantel to prepare to redo it. The only problem; he was a little overzealous and we weren’t even planning on doing that project yet. And as projects go, everything takes a lot longer than expected plus add two kids to the mix and it’s nearly impossible. Three years later he finally finished the mantel and it looks beautiful!
Before 
After
Italian Cheese Tortellini is similar to tortellini pasta salad, but meant to be enjoyed warm as the main meal. However, you can also serve it as a cold salad or side dish.
Ingredients Needed for Cheese Tortellini
How to Make Cheese Tortellini
- Cook the tortellini according to package direction. Strain.
- Add oil and garlic to the pot, add in the zucchini and sweet peppers. Cook until tender.
- Add the spinach and saute until wilted.
- Stir in the tortellini, artichokes, tomatoes, pepperoni, oil, herbs, salt, and pepper. Combine and cook until warm.
- Serve topped with fresh parmesan cheese.
A delicious and easy meal that can be served with a salad and bread.
Tips/Variation
- Add olives.
- Use turkey pepperoni instead of pork if desired.
- Serve it cold as a pasta salad.
- Add a little more oil if needed when serving chilled.
Storage
Store in an airtight container in the refrigerator for 4-5 days.
Recommended Products
More Delicious Dinner Recipes
Italian Cheese Tortellini
Equipment
- pasta strainer
- medium sauce pan
Ingredients
- 1 bag 16 ounces cheese tortellini
- 4 tbsp avocado or olive oil divided
- 2 tsp garlic minced
- ½ medium zucchini sliced
- 4-5 sweet mini peppers diced
- 4 cups fresh spinach
- 1 cup multi-colored cherry tomatoes cut in ½
- ½ cup marinated artichoke hearts
- 1 ounce pepperoni cut in ¼
- ½ tsp Italian herb seasoning
- ¼ tsp salt
- ¼ tsp pepper
- fresh parmesan shredded or shaved
Instructions
- Cook cheese tortellini in a medium saucepan according to package directions. Strain the tortellini once cooked. Set aside.
- In the same saucepan, add 1 tbsp of oil, cook the garlic until fragrant. Add in the zucchini and peppers. Cook until tender. Add spinach to the pan and cook until wilted. Stir in the cooked tortellini, tomatoes, artichokes, pepperoni, 3 tbsp of oil, Italian herbs, salt, and pepper. Stir to combine, cook until heated.
- Serve topped with fresh parmesan cheese.
- Store in an airtight container in the refrigerator for 4-5 days.
Leave a Reply