Best 9 Cheese Tortellini With A Fresh Tomato And Artichoke Slaw Recipes

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Cheese tortellini with a fresh tomato and artichoke slaw is a delightful dish that combines the flavors of creamy cheese tortellini, fresh tomatoes, artichokes, and a tangy dressing. This recipe makes a quick and easy weeknight dinner that is sure to please the whole family. The tortellini is cooked in boiling water until tender, then tossed with the slaw mixture. The slaw is made with fresh tomatoes, artichokes, red onion, and a lemon-herb dressing. The dish is then topped with grated Parmesan cheese and served warm.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.

CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW



CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW image

Categories     Pasta

Number Of Ingredients 7

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
1 teaspoon capers, drained
¼ cup pre-shredded Parmesan cheese

Steps:

  • Directions 1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. 2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. 3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. Notes For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like. The tomato and artichoke slaw goes well with cheese ravioli, too.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE



Cheese Tortellini with Creamy Tomato and Spinach Sauce image

This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.

Provided by dat1guy

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package frozen cheese tortellini
⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved
2 boneless, skinless chicken breasts, cut in bite-sized pieces
salt and ground black pepper to taste
3 cloves garlic, thinly sliced
1 (10 ounce) can diced tomatoes
1 cup whipping cream
⅔ cup dry white wine
1 cup frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh basil
1 cup heavy whipping cream
⅓ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
  • Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
  • Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

Make and share this Herbed Artichoke Cheese Tortellini recipe from Food.com.

Provided by Chef shewmake

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans Italian-style diced tomatoes
2 (6 1/2 ounce) jars marinated quartered artichoke hearts
2 (9 ounce) packages refrigerated cheese tortellini
2 cups chopped onions
1/2 cup minced fresh parsley
2 -4 tablespoons minced fresh basil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice; set aside.
  • Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
  • Cook tortellini according to package directions.
  • Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
  • Drain tortellini; add to tomato mixture.
  • Stir in the olives, salt and reserved artichokes; heat through.
  • Sprinkle with cheese.

Nutrition Facts : Calories 202.5, Fat 15.6, SaturatedFat 2.6, Cholesterol 2.8, Sodium 293.1, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 4

CHEESE TORTELLINI WITH TOMATOES AND CORN



Cheese Tortellini with Tomatoes and Corn image

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated cheese tortellini
3-1/3 cups fresh or frozen corn (about 16 ounces)
2 cups cherry tomatoes, quartered
2 green onions, thinly sliced
1/4 cup minced fresh basil
2 tablespoons grated Parmesan cheese
4 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 366 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

CHEESE TORTELLINI SALAD



Cheese Tortellini Salad image

This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.

Provided by DevDrew

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

3 (250 g) packages cheese tortellini
½ pound pepperoni, chopped
½ pound provolone cheese, chopped
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives
½ (8 ounce) bottle Italian-style salad dressing, or more to taste
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
  • Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY



Beef and Cheese Tortellini Bake Recipe by Tasty image

Here's what you need: olive oil, ground beef, salt, pepper, onion, garlic, dried oregano, dried thyme, dried parsley, crushed tomato, fresh basil, shredded mozzarella cheese, cheese tortellini

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 teaspoon olive oil
1 lb ground beef
salt, to taste
pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried parsley
28 oz crushed tomato, 1 can
¼ cup fresh basil, sliced
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
  • Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
  • Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
  • Remove from heat.
  • Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
  • Bake for 15-20 minutes, or until cheese is melted and bubbling.
  • Cool for several minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 616 calories, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, Sugar 8 grams

CHEESE TORTELLINI WITH CHERRY TOMATOES



Cheese Tortellini With Cherry Tomatoes image

This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal.

Provided by Vino Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups uncooked dry cheese-filled egg tortellini
1 (6 ounce) package fresh Baby Spinach
2 cups cherry tomatoes or 2 cups grape tomatoes, halved or quartered depending on size
2 tablespoons olive oil
1 tablespoon onion powder
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 teaspoons garlic, minced
1/4 cup shredded parmesan cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Cook tortellini according to package instructions; drain and set aside.
  • While the pasta cooks, gather and cut up the vegetables and other ingredients.
  • Heat the olive oil and garlic in a large pan over medium heat for about one minute.
  • Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
  • Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
  • Gently stir in the tortellini and cook for 2-3 more minutes.
  • Remove from heat and top with parmesan cheese.

Nutrition Facts : Calories 118.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 135.4, Carbohydrate 6.8, Fiber 2.1, Sugar 2.8, Protein 4.6

CHEESE TORTELLINI WITH MEAT SAUCE



Cheese Tortellini With Meat Sauce image

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 pound fresh mushrooms
1 tablespoon olive oil
1 pound ground very lean chuck
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1/4 teaspoon dried oregano
3 cups crushed tomatoes
1/2 cup fresh or canned beef broth
1 pound fresh or frozen cheese tortellini (or an equal amount of another pasta)
2 tablespoons butter
Grated Parmesan cheese

Steps:

  • Cut the mushrooms into thin slices. There should be about 2 cups.
  • Heat the oil in a skillet and add the ground meat. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat. Cook until the meat has lost its raw look.
  • Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes. Add the garlic and oregano.
  • Crushed tomatoes are available in cans. If whole tomatoes are used, crush them using a food processor or electric blender, if desired. Add the tomatoes to the meat and mushroom mixture. Add broth. Cook, stirring occasionally, about 20 minutes.
  • Cook the tortellini according to package directions, about 8 minutes. Drain but reserve one cup of the cooking liquid. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter. Toss to blend. Serve with grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1184 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
  • Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. So, whenever possible, use fresh, local, and organic produce.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your own taste. Try adding different vegetables, herbs, or cheeses. Or, you can even change up the sauce. The possibilities are endless!
  • Make it ahead of time: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.

Conclusion:

This cheese tortellini with a fresh tomato and artichoke slaw is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So, next time you are looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!

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