15+ Irresistible Olive Garden Tortellini Recipes to Try at Home

If you’re a fan of Olive Garden’s comforting Italian-inspired dishes, especially their indulgent tortellini, then you’re in for a treat.

Tortellini, with its rich, cheesy filling and satisfying texture, is incredibly versatile. Whether you prefer it in a creamy sauce, tossed with fresh vegetables, or spiced up with a hint of heat, there’s a tortellini recipe for every craving.

Olive Garden has mastered the art of tortellini, but why not recreate those mouthwatering flavors in the comfort of your own kitchen?

In this collection of 15+ Olive Garden-inspired tortellini recipes, we’ve gathered a variety of dishes to suit every taste, occasion, and dietary preference.

From classic cheese tortellini alfredo to more inventive takes like Mediterranean tortellini salad, each recipe here is simple to make and guaranteed to be a crowd-pleaser.

So, grab your favorite package of tortellini, and get ready to dive into some seriously satisfying meals.

15+ Irresistible Olive Garden Tortellini Recipes to Try at Home

With these 15+ Olive Garden-inspired tortellini recipes, there’s no need to leave the house for a taste of Italy.

Whether you’re looking to make a quick weeknight dinner, a special meal for guests, or a cozy comfort dish, these recipes bring variety and deliciousness to the table.

Each recipe captures the essence of the flavors we love from Olive Garden, giving you the chance to make restaurant-quality tortellini at home.

Creamy Garlic Parmesan Tortellini

This creamy garlic parmesan tortellini is a rich and decadent dish that combines tender cheese-filled tortellini with a velvety garlic parmesan sauce. It’s perfect for a comforting dinner or as a side dish to accompany any main course. The garlic and parmesan create a harmonious, savory flavor that will make this dish a family favorite.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 2 tablespoons butter
  3. 4 cloves garlic, minced
  4. 1 cup heavy cream
  5. 1 cup grated Parmesan cheese
  6. ½ teaspoon salt
  7. ¼ teaspoon black pepper
  8. ¼ teaspoon red pepper flakes (optional)
  9. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Cook the tortellini according to the package directions, drain, and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Pour in the heavy cream, and bring it to a simmer. Stir frequently for 3-4 minutes until the cream begins to thicken slightly.
  4. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Continue stirring until the sauce is smooth and creamy.
  5. Add the cooked tortellini to the skillet and toss to coat them evenly in the sauce.
  6. Cook for an additional 2-3 minutes, allowing the tortellini to absorb some of the sauce.
  7. Garnish with freshly chopped parsley and serve hot.

This creamy garlic parmesan tortellini offers a luxurious and mouth-watering experience with every bite. The rich and smooth sauce pairs beautifully with the tender tortellini, creating a dish that’s indulgent yet simple to prepare. Perfect for a cozy weeknight dinner, it’s sure to become a staple in your recipe rotation.

Spinach and Artichoke Tortellini Bake

Combining the flavors of a classic spinach and artichoke dip with cheesy tortellini, this baked dish offers a comforting and cheesy experience with a savory twist. This spinach and artichoke tortellini bake is great for a family dinner or for impressing guests at your next gathering.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 cup frozen spinach, thawed and drained
  3. 1 can (14 oz) artichoke hearts, drained and chopped
  4. 1 cup ricotta cheese
  5. 1 cup shredded mozzarella cheese
  6. ½ cup grated Parmesan cheese
  7. 1 cup heavy cream
  8. 1 tablespoon olive oil
  9. 1 teaspoon garlic powder
  10. Salt and pepper to taste
  11. Fresh basil or parsley, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Cook the tortellini according to package directions. Drain and set aside.
  3. In a large mixing bowl, combine the cooked tortellini, spinach, artichokes, ricotta, mozzarella, Parmesan, heavy cream, olive oil, garlic powder, salt, and pepper. Stir until everything is well mixed.
  4. Transfer the mixture into a greased 9×13 baking dish.
  5. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
  6. Garnish with fresh basil or parsley before serving.

This spinach and artichoke tortellini bake takes the classic flavors of a popular dip and elevates them into a complete, comforting meal. The rich, creamy filling combined with the cheesy tortellini creates a satisfying, indulgent dish that’s perfect for any occasion. Whether it’s for a family dinner or a dinner party, this dish will surely be a crowd-pleaser.

Lemon Basil Tortellini with Shrimp

This light and fresh lemon basil tortellini with shrimp is a perfect balance of zesty citrus, aromatic basil, and savory seafood. The dish offers a refreshing and flavorful alternative to heavier pasta meals, making it ideal for spring and summer dinners. The shrimp adds protein while the lemon and basil provide a burst of freshness.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 lb large shrimp, peeled and deveined
  3. 2 tablespoons olive oil
  4. 4 cloves garlic, minced
  5. Zest and juice of 1 lemon
  6. ½ cup fresh basil leaves, chopped
  7. 1 tablespoon butter
  8. Salt and pepper to taste
  9. Parmesan cheese, grated (for garnish)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt the butter and add the garlic. Sauté for 1 minute until fragrant.
  4. Add the lemon juice and zest, stirring to combine.
  5. Return the shrimp to the skillet and toss in the lemon garlic sauce.
  6. Add the cooked tortellini and fresh basil to the skillet, tossing everything together to coat.
  7. Season with salt and pepper to taste.
  8. Serve the tortellini in bowls, topped with freshly grated Parmesan cheese.

This lemon basil tortellini with shrimp is an ideal choice for those seeking a fresh, flavorful, and satisfying meal without the heaviness of a typical pasta dish. The shrimp adds a protein-packed element, while the lemon and basil infuse the dish with bright, aromatic flavors. Whether for a light dinner or a special meal, this dish is sure to impress with its balance of taste and elegance.

Sun-Dried Tomato and Pesto Tortellini

This sun-dried tomato and pesto tortellini combines the deep, tangy flavor of sun-dried tomatoes with the aromatic, herbal richness of pesto. Tossed with tender cheese tortellini, it’s a vibrant, easy-to-make pasta dish that is full of flavor. The creamy texture of the pesto sauce is balanced with the chewiness of the tortellini, making this a perfect meal for any day of the week.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. ½ cup sun-dried tomatoes in oil, drained and chopped
  3. ¼ cup pesto sauce (store-bought or homemade)
  4. 2 tablespoons olive oil
  5. 1 cup heavy cream
  6. 1 tablespoon Parmesan cheese, grated
  7. Salt and pepper to taste
  8. Fresh basil, 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 sun-dried tomatoes and sauté for 2-3 minutes until they are softened.
  3. Add the pesto sauce and heavy cream to the skillet, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken.
  4. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  5. Add the cooked tortellini to the skillet, tossing to coat the pasta evenly in the creamy pesto sauce.
  6. Garnish with fresh basil before serving.

This sun-dried tomato and pesto tortellini is a rich and savory dish that’s bursting with vibrant flavors. The combination of sun-dried tomatoes and pesto provides a perfect balance of tang and herbaceousness, while the creaminess of the sauce ties everything together. It’s a quick and easy recipe that will leave your taste buds satisfied and your dinner table impressed.

Mushroom and Spinach Tortellini Soup

This hearty mushroom and spinach tortellini soup is a comforting and satisfying dish that combines tender cheese tortellini with earthy mushrooms and fresh spinach. In a savory broth, this soup is perfect for chilly nights and serves as both a light meal and a filling option. The flavors meld together beautifully, creating a rich and savory bowl that will warm you up from the inside out.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 2 tablespoons olive oil
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 2 cups fresh mushrooms, sliced
  6. 4 cups chicken or vegetable broth
  7. 2 cups fresh spinach, chopped
  8. 1 teaspoon dried thyme
  9. Salt and pepper to taste
  10. ½ cup heavy cream (optional for creamier texture)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
  2. Add the sliced mushrooms to the pot and cook for an additional 5 minutes until the mushrooms release their moisture and become tender.
  3. Pour in the chicken or vegetable broth and bring to a simmer.
  4. Add the dried thyme and season with salt and pepper. Let the broth simmer for about 10 minutes, allowing the flavors to meld.
  5. Stir in the spinach and cook for another 2 minutes until wilted.
  6. Add the tortellini and cook according to package instructions, usually about 3-5 minutes.
  7. If you prefer a creamier soup, stir in the heavy cream just before serving.
  8. Serve hot and enjoy.

This mushroom and spinach tortellini soup is the ultimate comfort food that combines the heartiness of mushrooms, the freshness of spinach, and the richness of cheese-filled tortellini in a flavorful broth. It’s a versatile dish, ideal for a weeknight meal or as a starter for a dinner party. Whether served as a light lunch or dinner, this soup will leave you feeling cozy and full.

Roasted Red Pepper and Chicken Tortellini Skillet

This roasted red pepper and chicken tortellini skillet is an easy, one-pan dinner that’s packed with flavor and perfect for a busy weeknight. The tender chicken breast, sweet roasted red peppers, and cheese tortellini are cooked together in a savory sauce, creating a dish that’s both satisfying and simple to prepare. The addition of fresh basil and a splash of cream elevates this meal into a creamy, rich delight.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 2 chicken breasts, cut into bite-sized pieces
  3. 2 tablespoons olive oil
  4. 1 red bell pepper, sliced
  5. 1 jar (12 oz) roasted red peppers, drained and chopped
  6. 1 cup heavy cream
  7. ½ teaspoon garlic powder
  8. 1 teaspoon Italian seasoning
  9. Salt and pepper to taste
  10. Fresh basil, chopped (for garnish)
  11. Grated Parmesan cheese (optional, for serving)
• 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 chicken pieces and cook for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced red bell pepper and roasted red peppers. Sauté for 2-3 minutes until softened.
  4. Stir in the garlic powder, Italian seasoning, and a pinch of salt and pepper. Add the heavy cream and bring to a simmer.
  5. Return the cooked chicken to the skillet and stir to combine. Let it cook for 2-3 minutes to absorb the flavors.
  6. Add the cooked tortellini to the skillet and toss to coat evenly with the sauce.
  7. Garnish with fresh basil and a sprinkle of grated Parmesan before serving.

This roasted red pepper and chicken tortellini skillet is a rich, savory dish that comes together in no time. The sweet roasted red peppers complement the creamy sauce, while the chicken adds a satisfying protein element. Perfect for those busy nights when you want a delicious meal without the fuss, this dish is sure to be a hit at the dinner table.

Balsamic Glazed Tortellini with Vegetables

This balsamic glazed tortellini with vegetables is a colorful, flavorful dish that’s both nutritious and delicious. Combining cheese tortellini with a variety of fresh vegetables and a tangy balsamic glaze, this recipe is perfect for a quick, satisfying meal. It’s packed with textures and flavors, making it a delightful way to enjoy a balanced, vegetable-forward dish.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 cup cherry tomatoes, halved
  3. 1 medium zucchini, sliced
  4. 1 red bell pepper, chopped
  5. 1 tablespoon olive oil
  6. 2 cloves garlic, minced
  7. ¼ cup balsamic vinegar
  8. 1 tablespoon honey or maple syrup
  9. Salt and pepper to taste
  10. Fresh basil, chopped (for garnish)
  11. Grated Parmesan cheese (optional, for serving)
• 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 minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Season with a pinch of salt and pepper and cook for 5-7 minutes until the vegetables are tender.
  4. In a small bowl, whisk together the balsamic vinegar and honey (or maple syrup). Pour the mixture over the vegetables and stir to coat.
  5. Add the cooked tortellini to the skillet and toss to combine everything evenly.
  6. Garnish with fresh basil and Parmesan cheese before serving.

This balsamic glazed tortellini with vegetables offers a vibrant and flavorful twist on traditional pasta dishes. The tangy balsamic glaze enhances the fresh flavors of the vegetables, while the tortellini adds a hearty, cheesy element. This recipe is ideal for those looking for a balanced, satisfying meal that’s easy to prepare yet full of flavor.

Sausage and Broccoli Alfredo Tortellini

Indulge in this creamy, savory sausage and broccoli alfredo tortellini that combines the richness of alfredo sauce with the heartiness of sausage and the crunch of broccoli. This dish is packed with flavors and textures, making it a satisfying choice for dinner. The creamy sauce complements the sausage perfectly, while the broccoli adds a fresh, vibrant touch.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. ½ lb Italian sausage, sliced or crumbled
  3. 2 cups broccoli florets
  4. 1 tablespoon olive oil
  5. 1 cup heavy cream
  6. 1 cup grated Parmesan cheese
  7. Salt and pepper to taste
  8. ¼ teaspoon crushed red pepper flakes (optional)
  9. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Cook the tortellini according to package directions. In the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and cooked through, about 5-7 minutes.
  3. Add the heavy cream to the skillet and bring to a simmer. Gradually stir in the Parmesan cheese, allowing the sauce to thicken.
  4. Season with salt, pepper, and red pepper flakes if desired.
  5. Add the cooked tortellini and broccoli to the skillet, tossing everything together to coat in the creamy sauce.
  6. Garnish with fresh parsley before serving.

This sausage and broccoli alfredo tortellini is a creamy, indulgent dish that combines rich flavors and comforting textures. The savory sausage pairs beautifully with the cheesy tortellini, while the broccoli adds a touch of freshness. It’s a crowd-pleaser that’s perfect for cozy dinners or any occasion when you’re craving something hearty and satisfying.

Tortellini Primavera with Lemon Cream Sauce

This tortellini primavera with lemon cream sauce is a bright, refreshing dish that’s full of colorful vegetables and fresh flavors. The light lemon cream sauce adds a zesty twist to traditional pasta primavera, making it an ideal meal for spring and summer. The cheese tortellini brings a touch of creaminess, while the vegetables add texture and color.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 cup asparagus, chopped
  3. 1 cup cherry tomatoes, halved
  4. 1 yellow bell pepper, chopped
  5. 1 tablespoon olive oil
  6. 1 cup heavy cream
  7. Zest and juice of 1 lemon
  8. ½ cup grated Parmesan cheese
  9. Salt and pepper to taste
  10. Fresh parsley or basil, 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 asparagus, cherry tomatoes, and yellow bell pepper. Sauté for 5-7 minutes until the vegetables are tender.
  3. Add the heavy cream, lemon zest, and lemon juice to the skillet, stirring to combine. Let it simmer for 2-3 minutes until the sauce begins to thicken.
  4. Stir in the Parmesan cheese and season with salt and pepper.
  5. Add the cooked tortellini to the skillet and toss to coat in the lemon cream sauce.
  6. Garnish with fresh parsley or basil before serving.

This tortellini primavera with lemon cream sauce is a delightful and refreshing meal that’s bursting with fresh, vibrant flavors. The lemon adds a hint of brightness, while the creamy sauce pairs beautifully with the vegetables and cheese tortellini. It’s an elegant, light dish that’s ideal for warm-weather dining or any time you’re looking for a pasta dish with a twist.

Cajun Chicken Tortellini Alfredo

This Cajun chicken tortellini alfredo is a flavorful fusion of creamy alfredo and bold Cajun spices. With tender, juicy chicken seasoned to perfection and creamy cheese tortellini, this dish has just the right amount of spice and richness. It’s a simple recipe that brings together the warmth of comfort food with a bit of a spicy kick.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 2 chicken breasts, sliced
  3. 1 tablespoon Cajun seasoning
  4. 1 tablespoon olive oil
  5. 1 cup heavy cream
  6. 1 cup grated Parmesan cheese
  7. Salt and pepper to taste
  8. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. In a bowl, coat the sliced chicken with the Cajun seasoning.
  3. In a large skillet, heat the olive oil over medium heat and add the seasoned chicken. Cook for about 6-7 minutes until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the heavy cream and bring it to a simmer. Gradually stir in the Parmesan cheese, allowing the sauce to thicken.
  5. Return the cooked chicken and tortellini to the skillet, tossing to coat everything evenly in the creamy sauce.
  6. Season with additional salt and pepper if needed. Garnish with chopped parsley before serving.

This Cajun chicken tortellini alfredo is a bold and creamy dish that combines the best of Cajun spices with a luscious alfredo sauce. The spiced chicken and rich tortellini create a deliciously hearty meal that’s ideal for those who love a touch of spice. Perfect for weeknight dinners or special occasions, it’s sure to be a hit!

Pesto Tortellini with Grilled Vegetables

This pesto tortellini with grilled vegetables is a light, colorful, and refreshing dish that brings together the herby goodness of pesto with the smoky flavor of grilled veggies. This recipe is perfect for a warm summer evening when you’re craving something wholesome and packed with flavor. The grilled vegetables add a nice char that complements the creamy tortellini beautifully.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 zucchini, sliced
  3. 1 red bell pepper, sliced
  4. 1 yellow squash, sliced
  5. 1 tablespoon olive oil
  6. ½ cup pesto sauce (store-bought or homemade)
  7. Salt and pepper to taste
  8. Fresh basil, chopped (for garnish)
  9. Grated Parmesan cheese (optional, for serving)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. Preheat a grill or grill pan over medium-high heat. Toss the zucchini, red bell pepper, and yellow squash with olive oil, salt, and pepper.
  3. Grill the vegetables for 3-4 minutes on each side, until they are tender and have nice grill marks. Remove from heat and let cool slightly before chopping into bite-sized pieces.
  4. In a large mixing bowl, combine the cooked tortellini, grilled vegetables, and pesto sauce. Toss everything together until well coated.
  5. Garnish with fresh basil and Parmesan cheese before serving.

This pesto tortellini with grilled vegetables is a refreshing and vibrant dish that’s full of summery flavors. The smoky, charred vegetables and creamy tortellini provide a delightful texture contrast, while the pesto ties everything together with its herby richness. It’s a delicious option for a light and satisfying meal.

Creamy Spinach and Ricotta Tortellini with Crispy Prosciutto

This creamy spinach and ricotta tortellini with crispy prosciutto is a decadent and elegant dish that combines creamy cheese tortellini with a savory, crispy topping. The prosciutto adds a burst of salty flavor and crunch, while the creamy spinach and ricotta sauce brings a velvety richness to the pasta. It’s a restaurant-quality meal that’s easy to make at home.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 4 slices prosciutto, chopped
  3. 2 tablespoons olive oil
  4. 2 cups fresh spinach
  5. 1 cup ricotta cheese
  6. ½ cup heavy cream
  7. Salt and pepper to taste
  8. Fresh basil or parsley, chopped (for garnish)
  9. Grated Parmesan cheese (optional, for serving)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped prosciutto and cook until crispy, about 3-4 minutes. Remove the prosciutto from the skillet and set aside.
  3. In the same skillet, add the remaining olive oil and fresh spinach. Sauté until the spinach is wilted, about 2 minutes.
  4. Add the ricotta cheese and heavy cream to the skillet, stirring to combine. Season with salt and pepper to taste, and let the sauce simmer for 2-3 minutes until slightly thickened.
  5. Add the cooked tortellini to the skillet, tossing to coat it evenly in the creamy sauce.
  6. Top with crispy prosciutto, fresh basil or parsley, and Parmesan cheese if desired.

This creamy spinach and ricotta tortellini with crispy prosciutto is a luxurious and satisfying meal that feels indulgent without being overly heavy. The crispy prosciutto adds a delightful crunch and depth of flavor, while the creamy sauce complements the cheese-filled tortellini perfectly. Ideal for a romantic dinner or a special occasion, this dish brings elegance and rich flavor to any meal.

Lemon Garlic Shrimp Tortellini

This lemon garlic shrimp tortellini combines the fresh flavors of lemon and garlic with succulent shrimp and tender tortellini. The dish is light, tangy, and packed with flavor, making it perfect for a quick, elegant dinner. The lemon and garlic enhance the natural sweetness of the shrimp, while the cheese tortellini adds a creamy, satisfying element.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 lb shrimp, peeled and deveined
  3. 2 tablespoons olive oil
  4. 3 cloves garlic, minced
  5. Juice and zest of 1 lemon
  6. Salt and pepper to taste
  7. Fresh parsley, chopped (for garnish)
  8. Grated Parmesan cheese (optional, for serving)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  3. Add the shrimp, lemon juice, and lemon zest. Season with salt and pepper, and cook for 3-4 minutes until the shrimp turn pink and are cooked through.
  4. Add the cooked tortellini to the skillet and toss everything together until evenly coated.
  5. Garnish with fresh parsley and Parmesan cheese before serving.

This lemon garlic shrimp tortellini is a vibrant, refreshing dish that brings together fresh, zesty flavors in a light yet satisfying meal. The shrimp adds a touch of elegance, while the tortellini provides a rich, creamy balance. It’s an easy recipe that’s perfect for a quick weeknight dinner or a special occasion.

Tortellini Carbonara with Crispy Bacon

Tortellini carbonara with crispy bacon is a creamy, indulgent dish that brings together the classic flavors of carbonara with the heartiness of cheese tortellini. The crispy bacon adds a smoky, savory element to the creamy sauce, making this dish rich, comforting, and full of flavor. It’s a delightful twist on traditional carbonara that’s sure to please.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 6 slices bacon, chopped
  3. 2 cloves garlic, minced
  4. 1 cup heavy cream
  5. ½ cup grated Parmesan cheese
  6. Salt and pepper to taste
  7. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate, leaving a small amount of bacon fat in the skillet.
  3. Add the garlic to the skillet and sauté for 1-2 minutes until fragrant.
  4. Add the heavy cream and bring to a simmer, then stir in the Parmesan cheese. Season with salt and pepper, and let the sauce thicken slightly.
  5. Add the cooked tortellini and crispy bacon to the skillet, tossing to coat everything in the creamy sauce.
  6. Garnish with fresh parsley before serving.

This tortellini carbonara with crispy bacon is a deliciously rich and creamy meal that’s ideal for a cozy dinner. The combination of bacon, garlic, and Parmesan creates a comforting flavor that pairs perfectly with the cheese-filled tortellini. It’s a simple yet indulgent twist on carbonara that will leave everyone asking for seconds.

Mediterranean Tortellini Salad

This Mediterranean tortellini salad is a refreshing, light dish filled with vibrant flavors from olives, tomatoes, cucumbers, and feta cheese. Tossed in a lemon and olive oil dressing, this salad is perfect for warm days or as a flavorful side dish. The tortellini adds a creamy texture that balances the freshness of the vegetables, making it a versatile and crowd-pleasing recipe.

• Ingredients:
  1. 1 package (9 oz) cheese tortellini (fresh or frozen)
  2. 1 cup cherry tomatoes, halved
  3. 1 cucumber, chopped
  4. ½ cup Kalamata olives, sliced
  5. ½ cup feta cheese, crumbled
  6. ¼ cup red onion, thinly sliced
  7. ¼ cup fresh parsley or basil, chopped
  8. Juice of 1 lemon
  9. 3 tablespoons olive oil
  10. Salt and pepper to taste
• Instructions:
  1. Cook the tortellini according to package directions, drain, and let cool.
  2. In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, feta cheese, red onion, and fresh herbs.
  3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  4. Pour the dressing over the tortellini mixture and toss to coat everything evenly.
  5. Serve chilled or at room temperature.

This Mediterranean tortellini salad is a refreshing, colorful dish that’s perfect for picnics, gatherings, or as a light lunch. The lemon dressing adds a zesty brightness that enhances the flavors of the fresh vegetables and creamy tortellini. It’s a versatile, easy-to-make salad that’s sure to be a hit at any table.

Note: More recipes are coming soon!