Cheese Tortellini Veggie Pasta
Prep Time: 10 min
Cook Time: 10 min
Serves: 2–3
A little backstory
This pasta is quick, comforting, and perfect for when you want something warm and satisfying without much effort. It’s loaded with veggies, fresh herbs, and just enough cheese-filled tortellini to keep things cozy. Great for a weeknight dinner or a fridge-cleanout moment that still feels special.
Ingredients
2–3 cups cheese-filled tortellini (frozen or fresh)
2 garlic cloves, minced
½ small onion, finely chopped
1 zucchini, chopped
1 cup mushrooms of choice, sliced
2 large tomatoes, chopped
1 handful spinach
1 handful fresh basil
Salt, pepper, and oregano, to taste
Olive oil, for cooking
Optional: parmesan cheese and extra basil for topping
Directions
Chop all vegetables—zucchini, mushrooms, tomatoes, and onion—into small pieces.
Heat olive oil in a medium pan over medium heat. Add garlic and onion and sauté for about 1 minute.
Add mushrooms and zucchini to the pan and cook for 2 minutes. Add 2 tablespoons of water and stir.
Stir in the tomatoes, salt, pepper, and oregano. Cook for another 2 minutes, gently mashing any larger tomato chunks with a spoon or muddler as they soften.
Meanwhile, cook the tortellini in a separate pot according to package instructions. Drain and set aside.
Once the sauce is ready, add the cooked tortellini to the pan along with spinach and fresh basil. Stir everything together for about 30 seconds, then turn off heat and let it sit for another minute to absorb the flavor.
Serve warm. Top with freshly grated parmesan and more basil if desired.
Tips + Variations
Add chili flakes for a spicy kick
Use cherry tomatoes for a sweeter flavor profile
Swap spinach for arugula or kale
Add grilled chicken or chickpeas for extra protein
Estimated Macros (per serving, based on 3 servings)
Calories: ~360 kcal
Protein: 14g
Carbohydrates: 45g
Fat: 14g
Macros are approximate and may vary based on ingredient brands and tortellini type.