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 with fresh summer flavors and is great for a summer dinner enjoyed outside. Some of my favorite things about having a summer garden are the cherry tomatoes and basil, but ironically, this year, neither are 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. 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 from the refrigerator section at the grocery store. It cooks in just a few 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 will work. If you have garden cherry tomatoes, throw those in, or diced large tomatoes can also be used.
- Garlic – I love fresh minced garlic, and added about four cloves.
- Parsley and Thyme – You can use any fresh herbs you like. I didn’t have any basil on hand but had plenty of parsley and thyme in the garden, so I used those instead. The parsley has a fresh flavor that goes well with the sweet cherry tomatoes and, in a pinch, is a great substitute for basil.
- Olive Oil – Olive oil works well in tomato sauce, but 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 the tomatoes and a pinch of salt. Cook tomatoes until they’re just starting to soften for about 3 minutes, then add garlic and thyme. Cook for another 3-4 minutes, until the tomatoes are starting to burst open and the garlic is fragrant.
- Add the cooked tortellini and the parsley and mix everything together well. I also like to add another small drizzle of olive oil. Let cook for another minute 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 how easy it is to find gluten-free tortellini, but I’m sure they’re available!
- What kind of tomatoes are best for this recipe? I like to use either grape or cherry tomatoes because they are nice and sweet. Large tomatoes work as well, just cut them up into small pieces.
- How long will leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. Reheat them in the microwave or on the stovetop.
Looking For More Quick and Easy Vegetarian Pasta Recipes?
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Spicy Baked Pasta with Vegetarian Meatballs
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20 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
This sounds so good! How many tomatoes did you use? A pint or two?
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!