Cheese Tortellini with Summer Veggies

August 9, 2021

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An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it’s all coated in an herby marinara sauce. Quite easily a perfect summer dish!  

Photo: Overhead image of cheese tortellini and sauteed vegetables shown close up in a white scalloped platter.

Tortellini with Fresh Summer Vegetables

Who doesn’t love a good tortellini recipe? The cozy goodness of that cheesy filled pasta wrapped up snug in its neat, unique, bite size little shape is the perfect canvas for a plethora of finishing touches.

I mean it’s cheese + pasta so you’re always off to a good start.

Not to mention a recipe that uses store-bought tortellini begins with a major shortcut and is usually always a breeze. This one I’m sharing here is no exception.

You just cook the tortellini, saute the veggies, toss them both together with some sauce, cheese and herbs and voila! A super satisfying dinner in no time.

This one in all it’s summery glory is practically guaranteed to become a family favorite!

Photo: Ingredients used to make cheese tortellini with vegetables shown here.

Cheese Tortellini and Veggies Recipe Ingredients

  • 20 oz. three cheese tortellini
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 ears corn, kernels cut from cobs (frozen will work when fresh isn’t in season)
  • 2 cup grape tomatoes
  • 2 medium zucchini, sliced into half moons about 1/4-inch thick
  • 3 garlic cloves, minced
  • 1 1/4 cups marinara sauce
  • 1/4 cup each chopped fresh basil and fresh parsley
  • 1/2 cup finely shredded parmesan cheese, divided
  • Salt and freshly ground black pepperCollage of four photos showing how to saute vegetables.

How to Make this Tortellini Recipe with Sautéed Vegetables

  1. Cook tortellini: Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. Meanwhile begin cooking the veggies.
  2. In a 12-inch saute pan or deep skillet, heat olive oil over medium-high heat.
  3. Saute vegetables: Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  4. Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 minutes longer (note that during this period it’s about the right time to add the tortellini to pot of boiling water).
  5. Drain the tortellini while reserving about 1/4 cup of the pasta water.
  6. Add tortellini and sauce to cooked vegetables: Transfer tortellini and the marinara sauce to the veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed, add a splash of pasta water to thin.
  7. Toss in finishes: Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  8. Serve right away topping individual servings with remaining 1/4 cup parmesan.

Photo: Collage of four photos showing how to cook tortellini and toss with sauteed vegetables and sauce.

Variations

Try other vegetables

You can try this with lots of other vegetables that are in season. Yellow squash, mushrooms, asparagus, thinly sliced carrots, eggplant, broccoli, or bell peppers.

Add a protein

Don’t like the idea of leaving meat out? You could also add cooked ground beef, chicken, sausage or turkey. You can cook it in the same skillet before you cook the vegetables, just transfer to a plate then return it when you add the sauce.

Use another type of tortellini

You don’t have to use the extra cheesy type here. You could also try a sausage filled tortellini or a spinach tortellini.

Make it creamy

Love a creamy pink sauce with tortellini? Add a 1/2 cup heavy cream along with the marinara sauce.

Use dried herbs

The fresh herbs are definitely best but if dried is what you have, you can use 1 Tbsp dried parsley and 2 tsp dried basil. You may even want to add a 1 tsp dried oregano too.

Photo: A tortellini recipe shown in a serving dish from a side angle.

Helpful Tips

  • Use refrigerated tortellini if possible, rather than shelf stable or frozen. I think it tastes best.
  • Saute veggies just until soft, not mushy for a nice texture.
  • Same goes for the tortellini. Cook it just until soft not mushy. It doesn’t quite have that al dente feel to it, you just want it between overly chewy and too soft.
  • If the pasta seems a little dry, don’t forget to add a splash of pasta water. Another option is to drizzle with some evoo, adding moisture, richness and flavor.

Photo: Tortellini shown in an oval platter from overhead. Platter is on a green cloth on a marble surface.

More Delicious Tortellini Recipes to Try

Photo: Tortellini shown in an oval platter from overhead. Platter is on a green cloth on a marble surface.
5 from 1 vote

Cheese Tortellini with Summer Veggies

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish! 
Servings: 6
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes

Ingredients

  • 20 oz. refrigerated three cheese tortellini
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 ears corn, kernels cut from cobs (about 2 cups)
  • 2 cups (12 oz) grape tomatoes
  • 2 medium (12 oz total) zucchini, sliced into half moons about 1/4-inch thick
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 1/4 cups marinara sauce (half of a 24 oz jar)
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded parmesan cheese, divided
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Instructions

  • Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
  • In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
  • Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  • Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
  • Drain the tortellini while reserving about 1/4 cup of the pasta water.
  • Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
  • Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  • Serve right away topping individual servings with remaining 1/4 cup parmesan.
Nutrition Facts
Cheese Tortellini with Summer Veggies
Amount Per Serving
Calories 406 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 803mg35%
Potassium 678mg19%
Carbohydrates 58g19%
Fiber 7g29%
Sugar 10g11%
Protein 17g34%
Vitamin A 1708IU34%
Vitamin C 32mg39%
Calcium 232mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.