30+ Fresh and Flavorful Spring Tortellini Recipes to Try This Season

Spring is a season filled with vibrant colors, fresh flavors, and light, delicious meals that celebrate the bounty of nature.

What better way to embrace the spirit of the season than with a plate of tortellini?

These small, stuffed pasta pockets offer endless possibilities, from hearty fillings to delicate, creamy sauces.

Spring tortellini recipes allow you to incorporate seasonal ingredients like peas, asparagus, spinach, and fresh herbs, making them perfect for a light yet satisfying meal.

Whether you’re looking for a quick weeknight dinner, a festive dish for a spring gathering, or a fresh twist on classic tortellini, this collection of 30+ spring tortellini recipes has you covered.

From zesty lemon butter sauces to creamy pesto and vibrant vegetable medleys, these recipes will bring a burst of springtime flavor to your table. Ready to dive into the world of spring tortellini?

Let’s explore some of the most delicious and versatile ways to enjoy this classic pasta!

30+ Fresh and Flavorful Spring Tortellini Recipes to Try This Season

Spring is the perfect time to experiment with light, fresh, and flavorful dishes, and these 30+ spring tortellini recipes are the ideal way to do just that.

With options ranging from light salads to creamy pastas, each recipe highlights the best of the season’s ingredients.

Whether you’re cooking for yourself, a family dinner, or a special gathering, these recipes will bring a taste of spring to every bite.

So, gather your fresh veggies, herbs, and your favorite tortellini, and let these recipes inspire your next meal.

Lemon Asparagus Tortellini

Lemon Asparagus Tortellini is a refreshing spring dish that pairs the richness of cheese-filled tortellini with the crisp, tender bite of asparagus. The lemon zest adds a zesty freshness, while a light cream sauce brings the whole dish together, making it the perfect meal for a springtime lunch or dinner.

Ingredients:

• 1 package of fresh cheese tortellini (about 9 ounces)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup vegetable or chicken broth
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, about 4-5 minutes.
3. Add the garlic to the pan and cook for an additional minute, until fragrant.
4. Pour in the heavy cream and broth, then bring to a simmer. Allow the sauce to cook and reduce slightly for about 3-4 minutes.
5. Stir in the lemon zest and juice, and season with salt and pepper to taste.
6. Add the cooked tortellini to the skillet and toss to coat with the creamy lemon sauce.
7. Garnish with fresh parsley and grated Parmesan cheese before serving.

Lemon Asparagus Tortellini is a delightful, vibrant dish that celebrates the fresh flavors of spring. The combination of creamy sauce, tangy lemon, and tender asparagus makes it a well-balanced, satisfying meal. Perfect for a light dinner or a special lunch, this dish is sure to impress with its simplicity and fresh ingredients.

Spring Vegetable Tortellini Primavera

Spring Vegetable Tortellini Primavera is a colorful and nutritious dish that brings together a medley of fresh spring vegetables like peas, bell peppers, and cherry tomatoes with tortellini. Tossed in a light garlic-basil sauce, this dish is a feast for the senses with its bright flavors and vibrant colors.

Ingredients:

• 1 package of fresh cheese tortellini
• 1 cup sugar snap peas, trimmed and halved
• 1 bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.
3. Add the sugar snap peas, bell pepper, and cherry tomatoes to the pan. Sauté the vegetables for about 5-7 minutes until they’re tender but still vibrant in color.
4. Pour in the broth and bring to a simmer. Allow it to cook for 2-3 minutes, letting the vegetables soak up the broth’s flavor.
5. Add the cooked tortellini to the pan and toss everything together.
6. Stir in the fresh basil and season with salt and pepper to taste.
7. Serve with a generous sprinkle of Parmesan cheese.

This Spring Vegetable Tortellini Primavera is a perfect way to embrace the season’s produce. With its combination of fresh veggies, bright herbs, and cheesy tortellini, it offers a balanced, hearty dish that’s both light and satisfying. It’s ideal for a family dinner or a springtime gathering with friends, highlighting the best of what the season has to offer.

Pesto Tortellini with Peas and Mint

Pesto Tortellini with Peas and Mint is a fragrant, herb-filled dish that combines the richness of basil pesto with the sweet crispness of peas and refreshing mint. The tortellini serves as a perfect vessel for soaking up the vibrant pesto sauce, making it a delicious and aromatic meal for any spring occasion.

Ingredients:

• 1 package of cheese tortellini
• 1 cup frozen peas, thawed
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the peas and sauté for 2-3 minutes until they’re heated through and slightly crisp.
3. Add the cooked tortellini to the skillet, along with the pesto. Toss to coat evenly.
4. Stir in the chopped mint and lemon juice for an added burst of freshness.
5. Season with salt and pepper to taste, then garnish with fresh Parmesan cheese before serving.

Pesto Tortellini with Peas and Mint is an irresistible combination of flavors and textures. The creamy pesto and fresh peas pair beautifully with the aromatic mint and lemon, creating a lively and refreshing dish. This recipe is a perfect example of how a few high-quality ingredients can come together to form a truly satisfying meal that’s perfect for celebrating the flavors of spring.

Spring Garden Tortellini Salad

Spring Garden Tortellini Salad is a light and refreshing salad that combines the earthy flavors of roasted vegetables with the richness of cheese-filled tortellini. Perfect for a spring picnic or light lunch, this dish is vibrant, satisfying, and full of seasonal produce like radishes, cucumbers, and sweet cherry tomatoes.

Ingredients:

• 1 package cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 cup radishes, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the tortellini according to package directions, then drain and let it cool slightly.
2. In a large bowl, combine the cherry tomatoes, cucumber, radishes, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
4. Add the cooled tortellini to the vegetables and toss gently to combine.
5. Pour the dressing over the salad and toss again to evenly coat everything.
6. Garnish with fresh parsley before serving.

Spring Garden Tortellini Salad is a delightful combination of fresh vegetables and pasta, making it a perfect dish for warm weather. The light vinaigrette brings out the natural sweetness of the veggies, while the tortellini adds substance to the salad. This dish is not only delicious but also versatile—it can be served as a side or the main attraction at any spring gathering or picnic.

Tortellini with Spring Herbs and Garlic Butter

Tortellini with Spring Herbs and Garlic Butter is a simple yet aromatic dish that celebrates the delicate flavors of fresh herbs like chives, basil, and thyme. Tossed in a fragrant garlic butter sauce, this dish is quick to prepare but packed with fresh, seasonal goodness, making it ideal for busy spring evenings.

Ingredients:

• 1 package cheese tortellini
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the cooked tortellini to the skillet, tossing gently in the garlic butter to coat the pasta evenly.
4. Stir in the fresh chives, basil, and thyme, and season with salt and pepper to taste.
5. Serve with a generous sprinkle of Parmesan cheese.

Tortellini with Spring Herbs and Garlic Butter is a wonderfully fragrant and satisfying dish that embodies the essence of spring. The garlic butter sauce is rich and aromatic, while the fresh herbs provide a burst of flavor that makes this dish incredibly refreshing. It’s the perfect meal when you need something quick, light, and full of springtime charm.

Creamy Spinach and Artichoke Tortellini

Creamy Spinach and Artichoke Tortellini is a rich and indulgent dish that combines the velvety texture of a creamy sauce with the earthy flavors of spinach and artichokes. This comforting pasta is a perfect way to enjoy seasonal spring vegetables while still indulging in a creamy, flavorful meal that everyone will love.

Ingredients:

• 1 package cheese tortellini
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the chopped artichokes and spinach, cooking until the spinach wilts, about 3-4 minutes.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and let the sauce thicken slightly for 2-3 minutes.
5. Add the cooked tortellini to the skillet and toss to combine with the creamy sauce.
6. Season with salt and pepper to taste and garnish with fresh basil before serving.

Creamy Spinach and Artichoke Tortellini is a wonderfully rich dish that combines the creamy, savory flavors of spinach and artichokes with the comforting texture of tortellini. This dish feels indulgent while still celebrating the fresh, healthy elements of spring. It’s perfect for a cozy dinner at home or as a flavorful option for a springtime feast.

Spring Pea and Mint Tortellini

Spring Pea and Mint Tortellini is a light and vibrant dish that captures the essence of spring with its fresh peas and aromatic mint. The addition of a lemony cream sauce adds a touch of brightness, while the cheese-filled tortellini provides a satisfying base. This dish is perfect for a spring dinner or a quick and refreshing lunch.

Ingredients:

• 1 package cheese tortellini
• 1 cup fresh peas (or frozen, thawed)
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the peas and cook for 2-3 minutes, until just tender.
3. Add the heavy cream to the skillet and bring to a simmer. Stir in the lemon zest and juice, allowing the sauce to reduce and thicken slightly for 2-3 minutes.
4. Add the cooked tortellini to the pan and toss to coat in the creamy sauce.
5. Stir in the chopped mint and season with salt and pepper to taste.
6. Garnish with grated Parmesan cheese before serving.

Spring Pea and Mint Tortellini is a wonderfully light and flavorful dish that celebrates the freshness of spring. The combination of peas and mint, enhanced by the creamy lemon sauce, creates a refreshing and satisfying meal. It’s perfect for those who want to enjoy a quick and delicious meal that captures the essence of the season, with minimal effort and maximum flavor.

Tortellini with Spring Onion and Goat Cheese

Tortellini with Spring Onion and Goat Cheese is a savory and creamy dish that highlights the delicate flavors of spring onions and the tangy richness of goat cheese. The earthy, soft cheese blends beautifully with the pasta, making this a simple yet elegant meal for any spring occasion.

Ingredients:

• 1 package cheese tortellini
• 2 spring onions, chopped (white and green parts)
• 1 tablespoon olive oil
• 1/2 cup goat cheese, crumbled
• 1/4 cup chicken or vegetable broth
• 1/4 cup heavy cream
• Fresh thyme, for garnish
• Salt and pepper, to taste

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped spring onions and cook until softened, about 3-4 minutes.
3. Pour in the broth and let it simmer for 2 minutes, allowing the flavors to meld together.
4. Stir in the heavy cream and crumbled goat cheese, letting the cheese melt and create a creamy sauce.
5. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce.
6. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

Tortellini with Spring Onion and Goat Cheese is a delightful dish that brings together the mild sweetness of spring onions with the tangy richness of goat cheese. The creamy sauce and tender pasta make it both comforting and elegant, perfect for a light spring dinner or lunch. The fresh thyme adds a fragrant touch, making this dish a must-try for anyone looking to embrace the flavors of the season.

Basil Pesto and Roasted Tomato Tortellini

Basil Pesto and Roasted Tomato Tortellini is a flavorful, herb-packed dish that combines the richness of pesto with the sweet, savory notes of roasted tomatoes. The tortellini serves as a perfect base for these bold flavors, and the simplicity of the recipe makes it a great choice for a quick yet impressive spring meal.

Ingredients:

• 1 package cheese tortellini
• 1 pint cherry or grape tomatoes, halved
• 2 tablespoons olive oil, divided
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
2. Roast the tomatoes for about 15-20 minutes, until they are soft and slightly caramelized.
3. While the tomatoes are roasting, cook the tortellini according to package instructions, then drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cooked tortellini and toss to coat in the oil.
5. Stir in the basil pesto, adding more pesto as desired. Add the roasted tomatoes and toss everything together gently.
6. Garnish with grated Parmesan cheese before serving.

Basil Pesto and Roasted Tomato Tortellini is a delightful dish that marries the deep flavors of pesto with the natural sweetness of roasted tomatoes. The richness of the pesto sauce and the tender tortellini make for a comforting yet vibrant meal, perfect for spring evenings. This dish is quick to prepare but packed with flavor, making it an ideal choice for a weeknight dinner or a casual gathering with friends.

Lemon Asparagus Tortellini

Lemon Asparagus Tortellini is a fresh, bright dish that celebrates the season’s asparagus. Tossed with a zesty lemon sauce and cheese-filled tortellini, this dish is light yet satisfying, making it the perfect meal for a springtime dinner. The combination of asparagus, lemon, and pasta creates a refreshing and flavorful harmony.

Ingredients:

• 1 package cheese tortellini
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes, until it becomes tender but still bright green.
3. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
4. Stir in the lemon zest and juice, allowing the flavors to combine.
5. Add the cooked tortellini to the skillet, tossing to coat in the lemon sauce.
6. Sprinkle in the grated Parmesan cheese and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Lemon Asparagus Tortellini is a simple yet elegant dish that brings together the crispness of asparagus and the freshness of lemon. It’s light, bright, and perfectly balanced—ideal for a spring meal. The addition of Parmesan ties the dish together with a creamy finish, making it a flavorful yet refreshing choice that’s perfect for warmer weather.

Tortellini with Spring Vegetables and Goat Cheese Cream Sauce

Tortellini with Spring Vegetables and Goat Cheese Cream Sauce is a creamy, indulgent dish that’s made fresh with vibrant spring vegetables like peas, carrots, and spinach. The goat cheese cream sauce is tangy and rich, making this a filling yet refreshing option for those who want the best of both comfort and seasonal freshness.

Ingredients:

• 1 package cheese tortellini
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots, diced
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/4 cup goat cheese, crumbled
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package directions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced carrots and cook for 3 minutes until softened.
3. Add the peas and spinach, cooking until the spinach wilts and the peas are tender, about 2 more minutes.
4. Reduce the heat and stir in the heavy cream and crumbled goat cheese. Let the sauce simmer and thicken for 3-4 minutes.
5. Add the cooked tortellini to the skillet, tossing gently to coat in the creamy sauce.
6. Season with salt and pepper, then garnish with fresh basil before serving.

Tortellini with Spring Vegetables and Goat Cheese Cream Sauce is a comforting dish that doesn’t skimp on the freshness of spring. The rich goat cheese cream sauce complements the sweet peas and earthy spinach, while the carrots add a lovely crunch. This dish strikes the perfect balance between creamy indulgence and seasonal vegetables, making it ideal for a cozy spring dinner.

Spinach and Ricotta Tortellini in Garlic Butter Sauce

This Spinach and Ricotta Tortellini in Garlic Butter Sauce is a comforting and savory dish that highlights the richness of ricotta and spinach-filled tortellini, paired with a luscious garlic butter sauce. The simple yet flavorful sauce elevates the tortellini, making this dish perfect for a weeknight dinner or special occasion.

Ingredients:

• 1 package spinach and ricotta tortellini
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• 1/2 teaspoon dried oregano
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the chicken or vegetable broth and stir to combine. Let the sauce simmer for 2-3 minutes.
4. Add the heavy cream and dried oregano, stirring until the sauce thickens slightly, about 2 minutes.
5. Season with salt and pepper to taste.
6. Add the cooked tortellini to the skillet and toss gently to coat in the garlic butter sauce.
7. Garnish with fresh parsley and grated Parmesan cheese before serving.

Spinach and Ricotta Tortellini in Garlic Butter Sauce is a rich and indulgent dish that’s perfect for any occasion. The creamy, buttery sauce enhances the mild flavors of the spinach and ricotta filling, making each bite comforting and satisfying. It’s an easy recipe that doesn’t compromise on taste, perfect for busy evenings when you crave a simple yet delicious meal.

Lemon and Herb Tortellini with Asparagus and Cherry Tomatoes

Lemon and Herb Tortellini with Asparagus and Cherry Tomatoes is a light and fresh dish that celebrates the vibrant flavors of spring. The citrusy lemon and fragrant herbs pair perfectly with the tender asparagus and sweet cherry tomatoes, creating a colorful and delightful meal. This recipe is ideal for a quick lunch or dinner, offering a burst of seasonal flavors.

Ingredients:

• 1 package cheese tortellini
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 teaspoons fresh basil, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and freshly cracked black pepper, to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes, until slightly tender but still crisp.
3. Add the cherry tomatoes to the skillet and cook for another 2 minutes, until they begin to soften.
4. Add the cooked tortellini to the skillet, tossing to combine with the asparagus and tomatoes.
5. Stir in the lemon zest and juice, fresh basil, and thyme, and season with salt and pepper to taste.
6. Garnish with grated Parmesan cheese before serving.

Lemon and Herb Tortellini with Asparagus and Cherry Tomatoes is a bright and flavorful dish that captures the essence of spring. The tangy lemon and fresh herbs complement the tender vegetables and cheese-filled tortellini, creating a light yet satisfying meal. Perfect for anyone looking to enjoy a burst of seasonal flavors in a simple and quick recipe.

Tortellini with Prosciutto, Peas, and Parmesan Cream Sauce

Tortellini with Prosciutto, Peas, and Parmesan Cream Sauce is a rich and savory dish that combines the flavors of salty prosciutto with the sweetness of peas and the creamy goodness of a Parmesan sauce. The tortellini serves as the perfect base for this indulgent dish, making it a wonderful choice for a weeknight meal or special dinner.

Ingredients:

• 1 package cheese tortellini
• 4 ounces prosciutto, thinly sliced and chopped
• 1 cup peas (fresh or frozen)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped prosciutto and cook until crispy, about 3-4 minutes.
3. Add the garlic to the skillet and sauté for another minute until fragrant.
4. Pour in the heavy cream, stirring to combine, and bring to a simmer.
5. Stir in the grated Parmesan cheese, allowing the sauce to thicken and become creamy, about 3 minutes.
6. Add the peas to the skillet and cook until they are heated through.
7. Add the cooked tortellini to the skillet, tossing to coat in the creamy sauce. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Tortellini with Prosciutto, Peas, and Parmesan Cream Sauce is a decadent dish with a perfect balance of savory, sweet, and creamy flavors. The crispy prosciutto, tender peas, and rich Parmesan sauce create a dish that feels luxurious yet is easy to prepare. It’s an ideal recipe for a special dinner that’s sure to impress.

Spring Pesto Tortellini Salad

Spring Pesto Tortellini Salad is a refreshing, vibrant dish that combines the rich flavors of basil pesto with fresh vegetables and cheese-filled tortellini. Perfect for a picnic or light spring dinner, this dish is packed with fresh greens, tomatoes, and a nutty pesto sauce that ties everything together. It’s the ultimate way to celebrate the arrival of warm weather with minimal effort.

Ingredients:

• 1 package cheese tortellini
• 1/2 cup homemade or store-bought basil pesto
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/2 cup red onion, thinly sliced
• 2 tablespoons pine nuts, toasted
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Cook the tortellini according to package instructions, then drain and set aside to cool.
2. In a large bowl, toss the cooled tortellini with the basil pesto until evenly coated.
3. Add the cherry tomatoes, mozzarella balls, and red onion to the bowl, mixing gently.
4. Sprinkle with toasted pine nuts and fresh basil.
5. Season with salt and pepper to taste, and drizzle a little olive oil over the top before serving.

Spring Pesto Tortellini Salad is a simple yet flavorful dish that’s perfect for the season. The fresh ingredients and vibrant pesto create a colorful and satisfying meal that works as both a main dish or a side. It’s a wonderful option for outdoor gatherings, offering lightness and brightness in every bite while still feeling indulgent.

Tortellini Primavera with Lemon Garlic Sauce

Tortellini Primavera with Lemon Garlic Sauce is a delightful dish that combines cheese tortellini with a variety of spring vegetables, all tossed in a tangy lemon garlic sauce. It’s light, healthy, and full of fresh flavors, making it a great choice for a springtime dinner that’s both easy and satisfying.

Ingredients:

• 1 package cheese tortellini
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1 cup snap peas, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup chicken or vegetable broth
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the broccoli, carrots, and snap peas, sautéing for 4-5 minutes until the vegetables are tender but still vibrant.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring frequently.
4. Stir in the lemon zest, juice, and broth, allowing the sauce to simmer for 2-3 minutes.
5. Add the cooked tortellini to the skillet, tossing gently to combine with the vegetables and sauce.
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Tortellini Primavera with Lemon Garlic Sauce is a perfect combination of fresh vegetables, tangy lemon, and creamy cheese-filled pasta. It’s a healthy and vibrant meal that captures the essence of spring with minimal effort. The lemon garlic sauce adds brightness, making it an ideal dish to enjoy on a warm evening or as a light lunch.

Spring Tortellini Soup with Spinach and White Beans

Spring Tortellini Soup with Spinach and White Beans is a hearty and nourishing soup that’s perfect for spring’s unpredictable weather. This dish is loaded with tender cheese tortellini, nutrient-packed spinach, and creamy white beans, all simmered in a light broth with fresh herbs. It’s a wholesome meal that’s comforting yet light enough for the changing season.

Ingredients:

• 1 package cheese tortellini
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh lemon juice, for garnish
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the vegetable broth, white beans, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5-7 minutes.
3. Add the spinach and cook for another 2-3 minutes until wilted.
4. Stir in the tortellini and cook according to package instructions until al dente.
5. Taste and adjust seasoning if needed, then remove from heat.
6. Serve the soup in bowls, garnished with a squeeze of fresh lemon juice and a sprinkle of fresh parsley.

Spring Tortellini Soup with Spinach and White Beans is a comforting and wholesome soup that’s packed with flavor and nutrients. The combination of cheese tortellini, tender spinach, and creamy beans creates a filling yet light dish, while the fresh herbs and lemon bring out the brightness of spring. It’s perfect for a cozy dinner or lunch, offering warmth and refreshment at the same time.

Tortellini with Roasted Spring Vegetables and Balsamic Glaze

Tortellini with Roasted Spring Vegetables and Balsamic Glaze is a delightful and satisfying dish that brings together the hearty, cheese-filled tortellini with roasted spring vegetables, all drizzled with a sweet and tangy balsamic glaze. The combination of flavors makes for an ideal meal that celebrates the best of spring’s produce.

Ingredients:

• 1 package cheese tortellini
• 1 cup baby carrots, peeled and cut in half
• 1 cup baby potatoes, quartered
• 1 cup asparagus, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly cracked black pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the carrots, potatoes, and asparagus with olive oil, rosemary, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
2. Meanwhile, cook the tortellini according to package instructions. Drain and set aside.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 5-7 minutes.
4. Once the vegetables are done, toss them with the cooked tortellini in a large bowl.
5. Drizzle the balsamic glaze over the pasta and vegetables, then toss to combine.
6. Garnish with fresh basil before serving.

Tortellini with Roasted Spring Vegetables and Balsamic Glaze is an elegant yet simple dish that combines the heartiness of tortellini with the sweetness of roasted vegetables and a tangy balsamic drizzle. The combination of textures and flavors makes it the perfect dish for any spring meal, whether served as a side or a main course. The balsamic glaze adds a special touch that transforms this meal into a sophisticated, satisfying experience.

Tortellini Carbonara with Peas and Crispy Pancetta

Tortellini Carbonara with Peas and Crispy Pancetta is a creamy, indulgent dish that puts a fresh twist on the classic carbonara. The tender cheese tortellini, crispy pancetta, and sweet peas are enveloped in a rich egg-based sauce that’s both comforting and satisfying. It’s a delightful combination of flavors that will make your springtime meals even more special.

Ingredients:

• 1 package cheese tortellini
• 4 ounces pancetta, chopped
• 1 cup peas (fresh or frozen)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta from the skillet and set aside.
3. In the same skillet, add the peas and sauté for 2-3 minutes, until tender. Remove from heat and set aside.
4. In a separate bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and pepper until smooth.
5. Add the cooked tortellini to the skillet with the peas. Pour the egg mixture over the pasta, tossing gently to coat. The residual heat from the pasta will cook the egg mixture, creating a creamy sauce.
6. Stir in the crispy pancetta and toss to combine.
7. Garnish with fresh parsley before serving.

Tortellini Carbonara with Peas and Crispy Pancetta is an indulgent and creamy dish that’s perfect for a comforting spring meal. The crispy pancetta adds a salty crunch, while the peas provide a subtle sweetness that balances the rich, creamy sauce. It’s an easy-to-make dish that’s sure to impress, with its luxurious flavors and satisfying texture.

Spring Tortellini with Lemon Butter and Shrimp

Spring Tortellini with Lemon Butter and Shrimp is a light yet flavorful dish that combines the delicate sweetness of shrimp with the richness of a lemon butter sauce. The cheese tortellini serves as the perfect base for this refreshing, citrusy dish. It’s an ideal meal to enjoy during the warmer months, full of light, zesty flavors.

Ingredients:

• 1 package cheese tortellini
• 1 pound shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup chicken broth
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes on each side until they turn pink and are cooked through.
4. Pour in the chicken broth, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes to allow the flavors to meld.
5. Add the cooked tortellini to the skillet, tossing gently to coat in the lemon butter sauce.
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Spring Tortellini with Lemon Butter and Shrimp is a delightful dish that celebrates the freshness of the season. The tangy lemon butter sauce enhances the natural sweetness of the shrimp and brings brightness to the cheesy tortellini. It’s a quick, flavorful, and elegant meal that’s perfect for spring and can be served as a light dinner or lunch.

Note: More recipes are coming soon!