Cheese Tortellini with Peas and Bacon – A Weeknight Winner!
If you’re anything like me, you want dinner to be easy, comforting, and downright delicious—without dirtying every dish in your kitchen. Enter: cheese tortellini with peas and bacon. This dinner is fast, colorful, and bursting with savory flavor—crispy bacon, sautéed mushrooms and onions, juicy cherry tomatoes, sweet peas, and cheesy tortellini in a light, flavorful pan sauce. It’s got that “I made dinner and it was actually amazing” energy—and no cream in sight.
Perfect for weeknights when you want comfort without the heavy sauce.
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Why You’ll Love Cheese Tortellini with Peas and Bacon
- Packed with color and flavor
- Light and creamy-free
- Loaded with vegetables
- Quick and easy—on the table in 30 minutes
- Works for lunch and dinner leftovers
Ingredients You’ll Need:
- 1 (20 oz) package refrigerated cheese tortellini – I love tri-colored tortellini!
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, thinly sliced
- 1 cup sliced mushrooms (cremini or white button)
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen peas
- 2 cloves garlic, minced
- 1 tablespoon olive oil (if needed)
- Salt and pepper to taste
- Optional: grated Parmesan, fresh basil, red pepper flakes
How to Make Cheese Tortellini with Peas and Bacon
Cook the tortellini
Bring a large pot of salted water to a boil and cook the tortellini according to the package. Reserve ½ cup pasta water before draining.
Fry the bacon
In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
Sauté the veggies
In the same pan (with a little olive oil if needed), add the onion and mushrooms. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
Add peas and tomatoes
Stir in the peas and cherry tomatoes. Cook for 3–4 minutes until tomatoes begin to burst and peas are tender.
Combine it all
Add the cooked tortellini and bacon to the skillet. Stir gently to combine. Add a splash of reserved pasta water to help everything come together.
Finish with flavor
Taste and season with salt, pepper, and optional Parmesan or basil. Serve warm!
Make It Your Own
- Go vegetarian: Skip the bacon and use olive oil and smoked paprika for depth.
- Add greens: Toss in baby spinach or arugula at the end for extra green goodness.
- Make it spicy: Add crushed red pepper flakes for a little kick.
Pin It for Later!
Say hello to your new favorite weeknight dinner—cheese tortellini with bacon and veggies is easy, flavorful, and totally satisfying (no cream required!).
Love this recipe? Please leave a comment and a 5-star rating is very much appreciated!!
Cheese Tortellini with Peas and Bacon
Ingredients
- 20 oz Package refrigerated cheese tortellini – I love tri-colored tortellini!
- 4 slices thick-cut bacon, chopped
- 1 small onion, thinly sliced
- 1 cup (cremini or white button) mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen peas
- 2 cloves garlic, minced
- salt and pepper to taste
- Optional: grated Parmesan, fresh basil, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- In the same pan (with a little olive oil if needed), add the onion and mushrooms. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in the peas and cherry tomatoes. Cook for 3–4 minutes until tomatoes begin to burst and peas are tender.
- Add the cooked tortellini and bacon to the skillet. Stir gently to combine. Add a splash of reserved pasta water to help everything come together.
- Taste and season with salt, pepper, and optional Parmesan or basil. Serve warm!
