Cheese Tortellini with Summer Veggies Recipe

If you’re searching for a vibrant, feel-good pasta dish that will have everyone coming back for seconds, the Cheese Tortellini with Summer Veggies Recipe is pure gold for busy weeknights or relaxed weekend dinners. Packed with pillowy cheese tortellini, a riot of colorful vegetables, fragrant herbs, and a sprinkle of Parmesan, this is summer comfort food at its freshest and finest. Whether you’re a veggie lover or pasta enthusiast, this recipe brings together flavor, texture, and nutrition in under 30 minutes—making it a staple you’ll want to serve all season long!

this Recipe

Ingredients You’ll Need

This Cheese Tortellini with Summer Veggies Recipe truly sings because of its simple, honest ingredients—the kind you can find at any market, but together they create magic. Each component has a special role: think creamy pockets of tortellini, crisp-tender veggies, and bright herbs adding a fresh twist.

• Refrigerated cheese tortellini (20 ounces): These soft, cheesy parcels are the star of the show, adding body, flavor, and that comforting bite.
• Olive oil (1 tablespoon): A fruity, silky base that brings everything together and gently sautés your beautiful veggies.
• Zucchini (1, diced): Brings a tender, slightly sweet flavor and lovely green color.
• Yellow squash (1, diced): Offers a golden hue and delicate bite that pairs perfectly with the other veggies.
• Red bell pepper (1, chopped): Adds a pop of color and a subtle, juicy crunch.
• Cherry tomatoes (1 cup, halved): Burst with freshness and a touch of acidity to balance the richness of the cheese.
• Garlic cloves (2, minced): Infuse the dish with aromatic depth and warmth.
• Italian seasoning (½ teaspoon): This spice blend brings quintessential Italian flair and layers of herby goodness.
• Salt and black pepper: Essential for enhancing all the flavors and keeping the veggies lively.
• Grated Parmesan cheese (¼ cup): Finishes the dish with savory, nutty notes and a little extra indulgence.
• Fresh basil (2 tablespoons, chopped): Adds a final burst of brightness and a sweet, herbal aroma.

How to Make Cheese Tortellini with Summer Veggies Recipe

Step 1: Cook the Tortellini

Start off by bringing a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook them according to the package instructions—usually just 3–5 minutes—until they rise to the top and are perfectly tender. Drain well and set aside; don’t forget to reserve a splash of pasta water in case you want to loosen the finished sauce later!

Step 2: Sauté the Veggies

While your tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the diced zucchini, yellow squash, and chopped red bell pepper and sauté for 4–5 minutes. You’re aiming for the veggies to soften slightly but still keep a little bite—they’ll add such lively texture to your Cheese Tortellini with Summer Veggies Recipe.

Step 3: Add Tomatoes and Garlic

Toss in the halved cherry tomatoes and minced garlic. Stir everything together and let the veggies cook for another 2–3 minutes, until the tomatoes start to soften and release their juices. The kitchen will smell like summer in Italy at this point!

Step 4: Season Everything

Sprinkle in the Italian seasoning, along with salt and black pepper to taste. Give everything a good stir so the herbs and spices coat the veggies evenly, drawing out their natural flavors and tying the dish together.

Step 5: Combine Pasta and Finish

Add your cooked tortellini directly into the skillet with the vegetables. Use a gentle hand to toss everything together, letting the tortellini soak up those gorgeous veggie juices and aromatics. If the pasta seems a little dry, add a splash of the reserved pasta water to get everything silky and cohesive. Remove the skillet from the heat, then scatter over the Parmesan and plenty of fresh basil. Your Cheese Tortellini with Summer Veggies Recipe is ready to serve!

How to Serve Cheese Tortellini with Summer Veggies Recipe

Garnishes

A simple finishing touch can turn this vibrant dish into a true showstopper. I love showering the top with more freshly grated Parmesan cheese and an extra sprinkle of torn basil. For an extra pop of flavor, drizzle a little balsamic glaze or a squeeze of fresh lemon juice just before serving—these touches brighten up the whole meal.

Side Dishes

This Cheese Tortellini with Summer Veggies Recipe pairs wonderfully with classic sides. Think a crusty slice of garlic bread or a crisp green salad with a zesty vinaigrette. For a heartier table, add grilled chicken, shrimp, or even a side of marinated beans for some extra protein.

Creative Ways to Present

Serve individual portions in shallow bowls for a casual, family-style feel, or plate it up on a big platter and let everyone dig in! For potlucks or summer picnics, this recipe also shines served warm or at room temperature, making it flexible for any gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cheese Tortellini with Summer Veggies Recipe store like a dream! Simply transfer any extra portions into an airtight container and keep in the fridge for up to 3 days. The flavors meld even more overnight, making lunch the next day something to look forward to.

Freezing

While this dish is freshest enjoyed right away, you can freeze portions if needed. Place cooled pasta and veggies in freezer-safe containers, removing as much air as possible. Thaw overnight in the fridge before reheating, keeping in mind that the texture of the veggies may soften a little once frozen.

Reheating

To reheat, pop your pasta in a skillet with a small splash of water or broth to loosen things up. Warm gently over low-medium heat until steaming, stirring carefully so the veggies don’t break apart. Alternatively, microwave in short bursts, stirring between each, until heated through.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen cheese tortellini will work just fine in this recipe—just cook it a minute or two longer as directed on the package. The result will be just as delicious and you don’t have to change anything else.

What other vegetables can I add?

Great question! This Cheese Tortellini with Summer Veggies Recipe is endlessly adaptable. Try adding baby spinach, asparagus, peas, or sautéed mushrooms—whatever you have on hand or whatever’s in season.

How do I make this gluten-free?

Simply swap out the regular tortellini for a gluten-free brand (many stores carry these now), and you’re good to go! Double-check that your seasoning blend and cheese are labeled gluten-free to be safe.

Can I make it ahead for a party?

You sure can. Make the dish up to a day in advance, keep it chilled, then reheat gently before serving. If you’re serving it at room temperature, just garnish with extra basil before putting it out for guests.

Is this Cheese Tortellini with Summer Veggies Recipe kid-friendly?

Absolutely! The cheesy tortellini and lightly sautéed veggies are both appealing and easy to eat for kids. You can dice the vegetables even smaller or swap in your children’s favorite ones for picky eaters.

Final Thoughts

There’s something so special about a meal that comes together quickly but feels like you put your heart into it, and that’s exactly what you get with the Cheese Tortellini with Summer Veggies Recipe. Bright, satisfying, and endlessly flexible, this is one pasta dish you’ll find yourself revisiting again and again—especially when summer produce is at its peak. Give it a try and see just how easily a weeknight can feel a little more delicious and celebratory!

Print