Tortellini pasta is the perfect dinner solution for busy weeknights!

Loaded with seasoned ground beef, veggies, and tortellini cooked in a savory tomato broth, it goes from stovetop to tabletop in less than 25 minutes!

This homemade recipe is the best for an easy weekday meal.

bowl of One Pot Tortellini Pasta

Easy One-Pot Tortellini Pasta

  • This recipe is healthy, filling, and full of flavor, one pot tortellini tastes like it’s been simmering all day because it’s packed with full-flavored meat and veggies.
  • This easy recipe is versatile too. Substitute or add spinach or leftover bits of ham or chicken, the tomato-based broth will accommodate any variation.
  • Bigger families and the budget-conscious will appreciate this recipe. Use up leftover meats and veggies, and double the recipe to enjoy leftovers all week. The flavors continue to blend, so it tastes even better!
  • Make it vegetarian and switch out the meat for canned beans and increase the veggies. Delish!
  • Keep tortellini pasta warm in a crockpot. Serve with a thick slice of homemade bread, cornbread and soak up all that amazing broth, plus a bright and tangy salad, or a creamy cucumber salad.
broth , tomato paste , tomatoes , tortellini , pepper , seasonings , beef , carrot , and onion to make One Pot Tortellini Pasta with labels

Ingredients & Variations

MEAT: Ground beef is my go-to for this recipe, but ground chicken, turkey, summer sausage, Italian sausage, and even frozen meatballs can be used in this recipe! You can even toss in a handful of bacon bits for a smoky flavor.

TORTELLINI: Tortellini is a little ring-shaped pasta that can be stuffed with cheese, spinach, or even Italian meats. For this recipe, cheese is preferred, but any variety will work! Even better, it can be added to the recipe even if it’s still frozen!

VEGETABLES: Fresh onions, carrots, and bell peppers offer color, crunch, and a boost of healthy nutrients. Other veggies to try are diced kale, spinach, potatoes, diced squash, or mushrooms. Corn can be switched out for baby corn for a fun look just add it 2 minutes before the tortellini. Short on time? Toss in a bag or two of a favorite frozen vegetable medley.

BROTH: Use the liquid from the diced tomatoes for all that robust flavor! Tortellini pasta can be a tortellini soup by adding some beef broth or a creamier soup by adding a small jar of Alfredo sauce. For extra Italian flavor, add a few tablespoons of pesto sauce.

How to Make Tortellini Pasta

  1. Brown the meat (per the recipe below).
  2. Add in the vegetables and seasonings, and simmer for about 5 minutes.
  3. Stir in tortellini and corn and cook until “al dente.”

Garnish with parsley or parmesan cheese as desired and serve.

bowls of One Pot Tortellini Pasta

Tips for the Best Tortellini Pasta

  • DIY this Italian seasoning here and use it on everything from salad dressing to spaghetti sauce.
  • For serving tortellini pasta all week long, prepare fresh tortellini on the side and add them just before serving to keep the pasta firm.
  • Really short on time? Place all of the ingredients in the Instant Pot, seal, and cook for 8 minutes! Easy peasy!
  • Keep leftover one pot tortellini pasta in a covered container in the refrigerator up to 5 days. Reheat on the stovetop and season as needed. Feel free to add fresh pasta or veggies, as desired.
  • Freeze portions in zippered bags up to 4 weeks and thaw from frozen or overnight in the refrigerator.
close up of One Pot Tortellini Pasta on a fork

Other Easy Pasta Recipes!

bowl of One Pot Tortellini Pasta
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One Pot Tortellini Pasta

This tortellini pasta is an hearty and easy one pot meal that is ready to enjoy in under 30 minutes!
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6 servings
Author Candace


Dutch oven or large pot


  • 1 pound ground beef
  • 1 small onion chopped
  • 1 carrot thinly sliced
  • 1 red pepper chopped
  • 28 ounce diced tomatoes undrained, 1 can
  • 1 cup broth plus more as needed (used 2, soupy, 1 ½ is a little soupy)
  • 5-6 ounces tomato paste 1 can
  • 1 Tablespoon Italian dressing mix or 1 Tablespoon Italian seasoning and ½ teaspoon kosher salt
  • 6-8 ounces fresh tortellini
  • 1 cup frozen corn or 1 can corn, drained


  • Add beef and onion to a large dutch oven or pot. Cook on medium high heat until browned, about 5 minutes, breaking up with a meat chopper or wooden spoon.
  • Add carrot, red pepper, tomatoes, broth, tomato paste, and Italian dressing mix or Italian seasoning and salt. Cover and cook for 5 minutes.
  • Add tortellini and corn, cook 6-8 minutes uncovered, or according to tortellini package directions, until cooked al dente, stirring occasionally.
  • Serve and garnish with parsley if desired.


Various brands of tortellini may soak up additional liquid. Remove a bit of liquid if desired before serving. Alternately, if it is a little dry add some extra broth.
Keep leftovers in an airtight container in the refrigerator for up to 5 days in the freezer for 4 weeks. 
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 279 | Carbohydrates: 33g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 610mg | Potassium: 928mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3226IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 5mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Pasta
Cuisine American

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One Pot Tortellini Pasta in bowls and on a fork


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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