Tortellini

Refrigerated tortellini is the perfect weeknight-meets-fancy-dinner. Here, a simple sauce of browned butter, garlic, lemon, and dill makes the pasta shine.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

There are not many meals that are easier than this one, which transforms prepared tortellini and marinara sauce into a rich, savory, comfort-food meal. Just add a salad and you’re done.

Use either fresh or frozen tortellini for this soup, a twist on the traditional tortellini en brodo that is a traditional Christmas dish all over northern Italy. White beans and the pancetta make this one very hearty and even more flavorful.

GINA Salad helps lighten the fare, and these green beans with cheese tortellini are a nice change from the traditional tossed salad. I am a big salad-eater, and there are a lot of women like me out there. Honey, we’re trying to stay as “fabulous” as we can, eating all those greens. We just have to mix it up a bit so we don’t get bored!

I made this one day when I was supposed to make dinner for my friends but didn’t have much time. They were totally impressed and begged for the recipe. It’s really fast to make because it uses premade tortellini. That may seem like a cop-out, but who has time to make tortellini from scratch? Plus, the sauce is super creamy and wonderful!

This Italian-inspired salad uses fresh cheese tortellini as its base. (You can find fresh tortellini in the refrigerated section of your local supermarket.) It’s a fun variation on the usual pasta salad suspects. Plus, it’s superconvenient because you can fix it up to a day ahead and serve it straight from the fridge. We love the way tortellini and mozzarella taste when they’ve been marinating in Italian seasonings and how nice the colors of the broccoli, tomatoes, and olives look when they are served together. That’s why we call this salad tricolore (Italian for “three colors”)!

If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you’re gonna LOVE this!

Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

The sauce is a recipe from Sue Ann's father. She uses it with purchased tortellini in this recipe, but she also pours it over chicken, which is then baked, for an instant cacciatore-style dish.

Even easier: Use purchased pesto to help speed up the preparation.

You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.