This easy vegetarian tortellini skillet recipe is packed with plenty of fresh vegetables for a hearty and healthy dinner. Perfect for a quick weeknight meal, this dish comes together in just 30 minutes!

Tortellini Skillet
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I love incorporating tortellini into my meals because it adds a rich, cheesy flavor that pairs perfectly with a variety of vegetables. Using frozen or refrigerated cheese tortellini is an easy shortcut to a satisfying meal. By adding a mix of colorful veggies, we create a well-rounded dish filled with fiber and nutrients. This recipe is versatile, so feel free to swap in any veggies you have on hand. It’s also a fantastic option for meal prepping!

Ingredients & Substitutions

  • Cheese tortellini– I use frozen or refrigerated cheese tortellini. You can also use spinach tortellini for a different flavor. Kite Hill makes a great vegan option if you wanted to make this recipe dairy-free.
  • Olive oil– This helps sauté the vegetables and adds a rich flavor. If you prefer, you can use avocado oil or canola oil instead.
  • Garlic– Freshly minced garlic adds depth to the dish. Garlic powder or garlic paste can be used if fresh garlic isn’t available.
  • Onion– Finely chopped onion provides a savory base. You can substitute with shallots or red onion for a slightly different flavor.
  • Bell pepper– I love a sweet red or orange bell pepper, but any color bell pepper works well in this recipe.
  • Zucchini– Adds a mild, fresh flavor and pairs well with the other vegetables. You could substitute with yellow squash.
  • Italian seasoning– This classic blend of herbs adds lots of Italian flavor. Feel free to use individual herbs like oregano, basil, and thyme if you don’t have a blend.
  • Cherry tomatoes: These add a juicy burst of flavor. You can substitute with grape tomatoes or diced regular tomatoes if needed.
  • Spinach– Baby spinach leaves add a touch of green and a nutrient boost. Kale or Swiss chard can be used as alternatives, just be sure to remove the stems.
  • Marinara sauce– A rich, tomato-based sauce ties the dish together. Use your favorite store-bought sauce or homemade marinara sauce.
  • Parmesan cheese– Adds a savory, umami flavor. For a vegan option, you can use nutritional yeast or skip it altogether.

The Best Storebought Tortellini

You can use fresh or frozen tortellini for this recipe. I recommend using cheese tortellini, but you could also use mushroom or any other vegetarian tortellini. I typically use the Buitoni brand, which you can often find in the refrigerated section of the grocery store. But you can also use shelf-stable brands like the Archer Farms brand from Target.

How to Make Vegetarian Tortellini Skillet

While the tortellini cooks, sauté the chopped onion for 4 minutes.
Add bell pepper, zucchini, and garlic cooking for about 5-6 minutes. Stir in the cherry tomatoes and cook until they start to soften.
Add the marinara sauce and spinach to the skillet.
Cook for another 2-3 minutes until everything is heated through.
Stir in the tortellini.
Continue to cook until everything is evenly heated.

How to Store and Reheat Leftovers

Once the tortellini skillet has cooled, store it in an airtight container in the refrigerator for up to 3 days. For the best results, reheat on the stovetop in a skillet over medium heat with a splash of water to prevent it drying out. Alternatively, microwave in a microwave-safe dish for 1-2 minutes, stirring halfway through.

What to Serve with Skillet Tortellini

This recipe is already packed with vegetables and pretty filling thanks to the tortellini, but if you’re looking for something to serve it with, I have some ideas! It’s great with this garlic bread, a bowl of cauliflower soup, or a crusty loaf of Wildgrain bread.

Additional Easy Pasta Recipes

Looking for more vegetarian pasta recipes? Try my sun-dried tomato pasta or my easy lemon butter pasta for a pantry-friendly option. Both are quick, delicious, and perfect for busy nights!

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Tortellini Skillet

Vegetarian Tortellini Skillet

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy vegetarian tortellini skillet recipe is packed with fresh vegetables for a hearty and healthy dinner. Perfect for a quick weeknight meal, this dish comes together in just 30 minutes!

Ingredients

Units Scale
  • 1 large package (20 oz) cheese tortellini (fresh or refrigerated)
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 teaspoon Italian seasoning
  • 2 cups cherry tomatoes, halved
  • 1 cup baby spinach leaves
  • 2 cups marinara sauce
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook for one minute less than the package directions specify. This will ensure the tortellini doesn’t get soggy when adding it to the skillet. Drain and set aside.
  2. While the tortellini is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the onion to the skillet and sauté for about 5 minutes until the onion becomes translucent.
  4. Add the diced bell pepper, zucchini, and minced garlic to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender.
  5. Add the halved cherry tomatoes and Italian seasoning and cook for another 4 minutes until the tomatoes start to soften.
  6. Add the sauce and spinach to the skillet and continue to cook for 1-2 minutes until the spinach is wilted.
  7. Add the cooked tortellini and continue to cook for another 2-3 minutes until everything is heated through.
  8. Sprinkle grated Parmesan cheese over the top and season with salt to taste.