Italian, The Weekly Menus and Recipes, Vegetarian

Recipe 23.4: Italian Cheese Tortellini

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What is there not to love about tortellini? Tender little pillows of cheese, just waiting to burst as soon as you bite into them. Make that a couple boxes of frozen tortellini, and I’m in swoon heaven. Seriously, these are such a little indulgence! I don’t make this meal very often (read: maybe once a year), but the week we were getting ready to move seemed like the perfect time to carbo-load on a nice big bowl of these babies. This meal took about 10 minutes, start to finish (including the boiling of the water), which made it a fab meal for a night of packing.

You could absolutely make a much more well-rounded meal out of these than I’ve done here. They’d be super tasty with some of my Mom’s sour cream chicken and a side of roasted brussels sprouts. Or perhaps with a deliciously tangy Mediterranean salad if you wanted to keep things easy and simple. Or you could just eat them on their own. I won’t judge you.


2 packages frozen tortellini

1/4 cup olive oil

1 tsp. dried basil

1 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

freshly ground black pepper

1/4 cup grated parmesan


Bring a large pot of water to boil, then add tortellini. (Add them in gently so that you don’t get splashed with boiling water!) These guys cook FAST – 3 minutes or so. They’ll pop up to the top when they are done. Drain them, then return to pot. Reduce heat to low. Add olive oil, basil, oregano, pepper, red pepper and garlic powder. Mix, then add parmesan. Mix again. Scoop into individual bowls and serve.