Four Cheese Tortellini – 40oz Value Size


In a large sauce pot over high heat, bring four quarts of unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered for five minutes or until tender, then drain. Toss pasta in butter or olive oil with Parmesan cheese, or serve with your favorite sauce.

Serving and Presentation Suggestions:

Whether you are entertaining guests or preparing a traditional family meal, serving tortellini “family style” allows everyone to customize this classic dish. Prepare tortellini according to directions above, then plate on a shallow serving dish. Heat your favorite sauces and serve alongside tortellini. Sprinkle with freshly grated Parmesan.

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Recipe Ideas

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Four Cheese Tortellini Chicken Soup


  • Active time: 15 minutes
  • Total Time: 40 minutes

Ingredients (8 servings):

  • 1 package Four Cheese Tortellini (Big Value)
  • 1½ tablespoon butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 8 (14.5 oz) cans chicken broth
  • 3/4 pound chopped cooked chicken breast
  • 1 sliced carrot
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste


  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
  • Add broth, chicken, carrots, basil, oregano, salt and pepper. Bring to a boil.
  • Add frozen tortellini, reduce heat and simmer 20 minutes before serving.

Four Cheese Tortellini Mac & Cheese


  • Active time: 10 minutes
  • Total Time: 40 minutes

Ingredients (8 servings):

  • 1 package Four Cheese Tortellini (Big Value)
  • 1 (16oz) Velveeta cheese loaf
  • 2 cups milk


  • Dice Velveeta into 1” pieces
  • Mix thawed tortellini, Velvetta and milk in baking dish
  • Bake covered at 400º for 30 minutes
  • Stir and serve

Summer Tortellini Salad with Mint & Strawberries

Ingredients (8 servings):

  • 1 40 oz. package Louisa Cheese Tortellini
  • 1/3 Cup Pine Nuts
  • 1 Cup fresh basil
  • 1 Cup fresh mint leaves
  • 1/3 Cup parmesan cheese
  • 3 Cloves of garlic
  • 4 oz. EVOO
  • Kosher salt
  • Freshly ground black pepper
  • 8 Sun-dried tomatoes, thinly Sliced
  • 1 pint cherry tomatoes, halved
  • 1 pint strawberry’s quartered


  • Toast pine nuts over medium heat till golden brown. Be careful not to burn. Once cooled completely add to a food processor, along with basil, mint, parmesan, garlic and S&P to taste. Turn on food processor and slowly add olive oil until a smooth consistency. Cook Tortellini Piccolini till desired temperature (160 degrees). Add the cherry and sun-dried tomatoes to the pesto and toss lightly witch strawberry slices.

About the Dish:

“Get ready! This isn’t your traditional pasta salad. This light and refreshing pasta salad is perfect for the spring and summer. You’ll be surprised how nicely the cheeses from the Tortellini Piccolini work with the strawberries and mint.”