If you’re looking for a quick and easy summer dinner recipe, this 20 Minute Cheese Tortellini with Tomatoes and Parsley is it! It’s bursting with fresh summer flavors and comes together really quickly. Serve with a side salad and garlic bread for a full family meal.
This quick and easy Cheese Tortellini with Tomatoes and Parsley is bursting full of fresh summer flavors and great for a summer dinner enjoyed outside. One of my favorite things about having a summer is garden is the cherry tomatoes and basil, but ironically this year I don’t have either of them producing yet.
I love cherry tomatoes so much, that I couldn’t help buying some at the store and it turns out that tomatoes and parsley go together really well too. You’re more than welcome to add in some fresh basil if you have it on hand, and make sure not to skimp on the fresh garlic. Enjoy!
Cheese Tortellini with Tomatoes and Parsley Recipe Ingredients
- Tortellini – I like using the cheese tortellini in the refrigerator section at the grocery store. It cooks up in just a couple of minutes and has a great texture. You can also find cheese tortellini in the dry pasta section.
- Tomatoes – I used grape tomatoes but any kind of tomatoes will work. If you have garden cherry tomatoes, throw those in, or large tomatoes can also be diced up and used.
- Garlic – I love fresh minced garlic so I added about 4 cloves, but you can use any amount you like.
- Parsley and Thyme – You can really use any kind of fresh herbs you like. I didn’t have any basil on hand, but had a lot of parsley and thyme in the garden, so I used those instead. The parsley has a nice fresh flavor that goes well with the sweet cherry tomatoes.
- Olive Oil – The olive oil helps make a sauce with the tomatoes. If there’s another oil you prefer, use that instead.
- Salt and Black Pepper – To taste
How To Make 20 Minute Cheese Tortellini with Tomatoes and Parsley
- Heat a large pot of water over high heat until boiling. Add in your tortellini and cook according to package directions. Drain and set aside.
- Heat a large skillet over medium heat and add the olive oil. Add in tomatoes and a pinch of salt. Cook tomatoes until just starting to soften, about 3 minutes, and then add in the garlic and thyme. Cook for another 3-4 minutes, until tomatoes are starting to burst open and garlic is fragrant.
- Add in the cooked tortellini and the parsley and mix everything together well. I like to also add in another small drizzle of olive oil. Let cook for another minute or two and season with salt and black pepper, to taste. Enjoy!
Cheese Tortellini Recipe Frequently Asked Questions
- I haven’t tried it myself, but I’ve seen that Kite Hill makes a dairy free cheese style tortellini that is sold in the refrigerated section at some grocery stores. Use this if you are making this recipe vegan.
- I’m not sure if there is a gluten free tortellini that is easily found, but I’m sure they sell one somewhere!
- What kind of tomatoes are best to use? I like to use either grape or cherry tomatoes because they are nice and sweet. Large tomatoes would work as well, just cut them up into small pieces.
- How long will leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or on the stovetop.
Looking For More Quick and Easy Vegetarian Pasta Recipes?
Herby Lemon Jalapeno Pasta with Crispy Chickpeas
Pesto Pasta with Broccoli and White Beans
Spicy Baked Pasta with Vegetarian Meatballs
Print20 Minute Cheese Tortellini with Tomatoes and Parsley
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Vegetarian
Description
If you’re looking for a quick and easy summer dinner recipe, this 20 Minute Cheese Tortellini with Tomatoes and Parsley is it! It’s bursting with fresh summer flavors and comes together really quickly. Serve with a side salad and garlic bread for a full family meal.
Ingredients
- 18 oz cheese tortellini
- 1 tablespoon olive oil
- 10 oz cherry tomatoes, sliced in half
- 3–4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup chopped parsley, I used Italian parsley but curly will also work
- Salt and black pepper, to taste
Instructions
- Heat a large pot of water over high heat until boiling. Add in your tortellini and cook according to package directions. Drain and set aside until ready to use.
- Heat a large skillet over medium heat and add the olive oil. Add in tomatoes and a pinch of salt. Cook tomatoes until just starting to soften, about 3 minutes, and then add in the garlic and thyme. Cook for another 3-4 minutes, until tomatoes are starting to burst open and garlic is fragrant. I like to slightly mash the tomatoes with the bottom of my spatula to make more of a sauce with them.
- Add in the cooked tortellini and the parsley and mix everything together well. I like to also add in another small drizzle of olive oil. Let cook for another minute or two and season with salt and black pepper, to taste. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 min
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
Sue says
This sounds so good! How many tomatoes did you use? A pint or two?
She Likes Food says
Thank you! As soon as I woke up this morning I realized I forgot to add the amount of tomatoes, haha! I just used one little 10 oz container, but you’re welcome to use as much as you like!