Name: Cheese Tortellini with Sautéed Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 20 oz. refrigerated cheese tortellini; 2 tbsp olive oil; 1 small yellow onion, chopped; 2 garlic cloves, minced; 1 medium zucchini, chopped; 1 cup grape tomatoes, halved; ¾ cup corn kernels (fresh, canned, or frozen); 1¼ cups marinara sauce; ¼ cup fresh basil, chopped; 2 tbsp parsley, chopped; ½ cup grated Parmesan cheese, divided; Salt and pepper to taste

There’s something incredibly satisfying about a big bowl of cheesy pasta tossed with vibrant vegetables and a herby marinara sauce. It’s comforting, nourishing, and—best of all—easy to make. This Cheese Tortellini with Sautéed Vegetables is one of those weeknight meals that feels both effortless and impressive. It’s colorful, fresh, and ready in 30 minutes, making it an ideal go-to when time is short but you still want something hearty and homemade.

What really sets this dish apart is how beautifully it balances richness with brightness. The cheese tortellini brings that creamy, savory bite we all love, while the fresh summer veggies like zucchini, sweet corn, juicy grape tomatoes, and sautéed onions add freshness and texture. Everything gets tossed in a garlicky marinara sauce and finished with fresh basil, parsley, and plenty of Parmesan cheese. It’s cozy yet light—perfect for those warmer months when you crave something filling but not too heavy.

I first made this dish on a summer evening after a visit to the local farmer’s market. I came home with bags full of fresh produce and needed a quick dinner to soak up all that garden goodness. This tortellini recipe came together with what I had on hand, and it’s been a repeat favorite ever since. The simplicity is what makes it shine—minimal effort, maximum flavor, and a dish that brings the whole table together. Whether you’re cooking for family, friends, or just yourself, this one’s a keeper.

Why You’ll Love This Recipe

There are so many reasons to love this recipe, but let’s start with the basics: it’s quick, flexible, and utterly delicious.

Easy to make: With just one pot to boil the pasta and one pan to sauté the vegetables, cleanup is a breeze. The steps are straightforward, and you can easily multitask while everything comes together.

Family-friendly: This recipe is loved by both kids and adults. The cheese tortellini is soft, cheesy, and comforting, while the sauce and veggies keep it wholesome. You can even sneak in extra veggies, and no one will complain.

Perfect for weeknights: When time is tight but you still want a nourishing meal, this tortellini dish delivers. It’s ready in 30 minutes and doesn’t require any fancy ingredients or techniques.

Flavor-packed: The sautéed vegetables absorb the garlic and olive oil beautifully, while the tortellini soaks up the marinara sauce. Fresh herbs like basil and parsley add brightness, and the Parmesan cheese finishes it off with a savory edge.

Customizable: You can change up the vegetables based on what’s in season, use a different type of tortellini, or add a protein if you’d like to make it more filling. This is one of those recipes that welcomes creativity.

In short, this is a dish that delivers big on comfort, flavor, and ease. It feels indulgent without being heavy and makes the most of what’s fresh and available.

Health Benefits

Even though this dish feels like a comfort food classic, it actually brings a surprising number of health benefits to the table.

Vegetable-rich: With zucchini, corn, tomatoes, and onions, you’re getting a wide variety of nutrients, fiber, and antioxidants. These vegetables are rich in vitamin C, potassium, and folate, supporting immune health and heart health.

Whole ingredients: By using fresh vegetables, olive oil, and herbs, this recipe avoids overly processed ingredients. The marinara sauce can be homemade or a high-quality store-bought version, keeping the dish clean and flavorful.

Balanced meal: You’re getting carbs from the tortellini, healthy fats from the olive oil, protein from the cheese, and fiber from the vegetables. This makes it a well-rounded dish that satisfies and nourishes.

Portion control: Since this dish is filling and flavorful, a single serving goes a long way. You’re less likely to overeat, especially when paired with a simple side salad or roasted vegetables.

Low in saturated fat: Using olive oil instead of butter or cream helps keep the fat content healthier, and you can control how much cheese you use to suit your dietary needs.

So while this tortellini recipe hits all the comfort food notes, it does so in a way that’s balanced and wholesome. It’s a great example of how healthy eating can be just as delicious as indulgent meals.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 generous portions
Calories per Serving: 406
Protein: 17g
Carbohydrates: 58g
Fat: 14g
Fiber: 7g
Sodium: 803mg

This recipe is ideal for feeding a family or meal prepping for a couple of days. If you’re cooking for one or two, the leftovers reheat beautifully.

Ingredients List

Here’s everything you’ll need to bring this dish together. Try to use fresh, high-quality ingredients for the best results.

20 oz. cheese tortellini (refrigerated preferred for better texture and flavor)
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, chopped into bite-sized pieces
1 cup grape tomatoes, halved
¾ cup corn kernels (fresh, frozen, or canned—drained if using canned)
1¼ cups marinara sauce (store-bought or homemade)
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
½ cup grated Parmesan cheese, divided
Salt and pepper, to taste

Ingredient Highlights:

Cheese Tortellini: Soft, cheesy pasta that adds richness and body to the dish.
Zucchini: Mild and tender, adds volume without overpowering flavor.
Grape Tomatoes: Juicy and sweet, they add brightness and balance the savory elements.
Corn: Adds a slight crunch and natural sweetness.
Garlic & Onion: Build the aromatic base for the sautéed vegetables.
Marinara Sauce: Brings everything together with herby, tomato-rich flavor.
Fresh Herbs: Basil and parsley provide a fresh finish that brightens the entire dish.
Parmesan Cheese: Adds umami and creaminess—use freshly grated if possible.

Step-By-Step Cooking Instructions

Cook the tortellini
- Bring a large pot of salted water to a boil.
- Add the cheese tortellini and cook 1 minute less than the package instructions recommend.
- Drain and set aside, reserving about ½ cup of pasta water.
Sauté the onion
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until translucent and slightly golden.
Add corn and garlic
- Stir in the corn and minced garlic.
- Cook for 2 minutes, letting the corn start to caramelize slightly while the garlic becomes fragrant.
Add tomatoes and zucchini
- Toss in the grape tomatoes and zucchini.
- Sauté for 5–6 minutes, stirring occasionally, until the zucchini is tender but still has a bit of bite, and the tomatoes are beginning to soften and burst.
Add marinara sauce and tortellini
- Pour in the marinara sauce and add the drained tortellini.
- Toss everything gently to combine.
- If the sauce feels too thick, add a splash of the reserved pasta water.
- Cook for 1–2 minutes more to let the flavors meld.
Finish with herbs and cheese
- Remove the pan from heat and stir in half of the Parmesan cheese, the chopped basil, and parsley.
- Taste and season with salt and pepper as needed.
Serve
- Divide the tortellini among plates or bowls.
- Sprinkle with the remaining Parmesan cheese and extra fresh herbs if desired.

How to Serve

There are several easy and delicious ways to serve this dish:

Serve it in shallow bowls with extra Parmesan on the side.
Drizzle with a little olive oil or a spoonful of ricotta for extra creaminess.
Add a sprinkle of crushed red pepper flakes for a touch of heat.
Garnish with microgreens or lemon zest for a fresh finish.

This dish holds up well on its own, but it also shines alongside the right sides and drinks.

Pairing Suggestions

To round out the meal, consider these pairings:

Side Dishes:
- A crisp green salad with lemon vinaigrette or balsamic dressing.
- Garlic bread or toasted baguette slices for dipping.
- Roasted or grilled seasonal vegetables like asparagus, bell peppers, or green beans.
Drinks:
- Sparkling water with lemon or cucumber for a refreshing, light sip.
- Iced tea with mint or citrus for a summery twist.
- For a family-friendly option, pair it with a light lemonade or fruit spritzer.

Storage, Freezing & Reheating Instructions

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit over time, making it great for meal prep.

Freezing:
This dish is best enjoyed fresh, but you can freeze it in a pinch. Allow the tortellini and vegetables to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.

Reheating:
Reheat gently on the stove over medium heat with a splash of water or extra marinara to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between, until heated through.

Common Mistakes to Avoid

Overcooking the tortellini: This can make them mushy. Pull them out just before they’re fully cooked, as they’ll finish cooking in the sauce.
Crowding the pan: When sautéing vegetables, give them room to breathe so they sauté, not steam.
Skipping the pasta water: This starchy water helps emulsify and loosen the sauce, creating a silkier finish.
Using dried herbs only: While dried herbs work in a pinch, fresh herbs bring brightness and depth.
Forgetting to season: Taste as you go and adjust salt and pepper to bring out the full flavor of the dish.

Pro Tips

Use refrigerated tortellini for better texture and a shorter cooking time.
Save leftover Parmesan rinds and toss them in the sauce while it simmers for added umami.
Add a dash of balsamic vinegar to the veggies during sautéing for a sweet-tart flavor.
Roast the vegetables instead of sautéing for a smokier, caramelized touch.
Finish with a drizzle of good quality olive oil right before serving for extra richness.

Frequently Asked Questions (FAQs)

Can I use frozen tortellini instead of refrigerated?
Yes, just adjust the cooking time based on the package instructions. Be careful not to overcook.

Can I use different vegetables?
Absolutely. Try mushrooms, bell peppers, spinach, or yellow squash depending on what’s in season.

Is this dish vegan?
Not as written, since it includes cheese tortellini and Parmesan. However, you can find plant-based tortellini and dairy-free cheese alternatives to make it vegan.

What’s the best marinara sauce to use?
A simple, high-quality jarred sauce with minimal ingredients works well. Or make your own if you have extra time.

Can I add protein to this dish?
Yes, grilled chicken, turkey sausage, or shrimp all work wonderfully here.

Can I make this ahead of time?
Yes. You can cook everything ahead and reheat gently when ready to serve.

Can I make it creamy?
Definitely. Stir in a splash of heavy cream or a dollop of mascarpone for a creamy twist.

What herbs work best?
Fresh basil and parsley are ideal, but thyme or oregano also complement the flavors.

Is this gluten-free?
Not as written, but you can use gluten-free tortellini to make it suitable for gluten-sensitive diets.

Can I serve it cold?
While it’s best warm, leftovers can be enjoyed at room temperature as a pasta salad.

Conclusion & Call to Action

Cheese Tortellini with Sautéed Vegetables is the kind of recipe that proves weeknight meals can be just as special as weekend feasts. It’s fast, flexible, full of flavor, and packed with fresh produce. Whether you’re looking for a vegetarian main that satisfies everyone at the table or simply need a new way to use up those market veggies, this dish delivers.

If you try this recipe, I’d love to hear how it turns out. Snap a photo and tag me on Instagram or leave a comment below. Your kitchen wins are the best part of sharing recipes like this. Let’s keep cooking, keep sharing, and keep making meals that bring joy to the table.