Tortellini Toss Recipe
Tortellini Toss Recipe photo by Taste of Home
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Tortellini Toss Recipe

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Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 package (19 ounces) frozen cheese tortellini
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 1-1/2 pounds pork tenderloin or boneless skinless chicken breasts, cut into 3-inch strips
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried marjoram
  • 1 package (14 ounces) frozen sugar snap peas or vegetable of choice, partially thawed
  • 1/4 to 1/2 cup grated Parmesan cheese

Nutritional Facts

1 cup: 428 calories, 18g fat (9g saturated fat), 100mg cholesterol, 846mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 34g protein.


  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add meat and seasonings; cook and stir for 5-7 minutes or until meat is no longer pink. Add vegetables; reduce heat. Cover and simmer for 2-3 minutes or until heated through.
  2. Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese. Yield: 6 servings.
Editor's Note: 4 cups of any cooked pasta may be substituted for the tortellini.
Originally published as Tortellini Toss in Quick Cooking May/June 1998, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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MaureenCK User ID: 8237009 266076
Reviewed May. 17, 2017

"Fantastic recipe! I prepared a little differently (sauteed all the veggies together separately, then the meat by itself, then added them all together at the end to warm up), used a couple pats of butter together with some olive oil to saute the veggies which in my case were some fresh bell pepper, carrots, celery, along with the onion. This is quite a versatile recipe which I just love. And so easy to throw together. I can count on one hand the number of times I've prepared tortellini in my life, but I happened to have some on hand in the freezer that I wanted to use up and now I won't hesitate to make this my "go to" recipe. It is also company-friendly, big time! Hubby and I have plenty of leftovers for tomorrow night. Thank you. :-)"

cbenne12 User ID: 7424916 244545
Reviewed Feb. 27, 2016

"Absolutely fabulous! We used fresh sugar snap peas and omitted the parm cheese (by accident) and it was so incredibly tasty!"

lurky27 User ID: 1251896 243230
Reviewed Feb. 4, 2016

"Delicious! I used frozen cut green beans, omitted the onion & Parmesan cheese, & used regular pepper instead of lemon pepper. So good."

[email protected] User ID: 3469934 51424
Reviewed Nov. 12, 2009

"Great dish - quick and easy to make! My family loved it and we will definitely have it again."

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