Southwest Tortellini Skillet

This Southwest Tortellini Skillet is the perfect answer to busy weeknights when you need a meal that’s both quick and full of flavor. Ready in under twenty minutes, it combines smoky and cheesy goodness in every bite. The secret is a creamy chipotle sauce that coats every piece of tortellini with just the right amount of heat.

With a mix of diced tomatoes, heavy cream, and spices, this dish is bursting with bold flavors. Toss in some corn, black beans, and fresh spinach, and you’ve got yourself a complete meal that’s nutritious, satisfying, and ready in no time. My favorite part is all the melted cheese on top because, let’s be honest—everything’s better with cheese. 🙂

So grab your skillet, and let’s make this smoky, cheesy Southwest Tortellini your new weeknight favorite.

WHY YOU’LL LOVE THIS

Quick & Easy: This recipe comes together in under twenty minutes, which is why it’s heavy in my own rotation. It’s also super easy to make, with very minimal prep work involved.

The Flavor: The creamy chipotle sauce gives this dish a rich, smoky kick. It’s a mix of seasonings, garlic, cream and butter that come together in the BEST way. Topping the skillet is a layer of melting cheese making this tortellini far from your average pasta dish.

INGREDIENT NOTES

• Cheese Tortellini – These little pasta pockets are filled with cheese and are much more filling than regular pasta. You can use either refrigerated or frozen. Just be sure to follow the package instructions when cooking it.
• Butter – Adds richness to the sauce and helps sauté the garlic.
• Garlic – I use about half a tablespoon of minced garlic in this recipe. If you don’t have a jar of minced garlic, you can finely chop about three cloves.
• Diced tomatoes – I like to use a can of Rotel when I have it. They work perfectly in this recipe, but you can also use a can of regular or fire-roasted diced tomatoes.
• Heavy whipping cream – Gives the sauce its delicious creaminess.
• Chipotle chili pepper powder – Brings a smoky heat and adds so much flavor to the sauce. Note about spice level: The recipe calls for half a teaspoon of chipotle chili pepper powder to start. This makes for a pretty mild sauce that’s more smoky than spicy. I personally use a full teaspoon when I make this, but that might be too spicy for some. In the recipe instructions, I let you know when to taste the sauce. At that point, you can always add more chipotle chili powder if you want more spice.
• Smoked paprika – Adds another layer of smokiness to the sauce.
• Cumin – A warm, earthy spice that ties all the flavors together.
• Salt – Start with half a teaspoon, as the recipe calls for, but taste at the end and add more, if needed.
• Black beans – Make sure they’re drained and rinsed first.
• Corn – I typically use canned because it’s the easiest. If using canned, be sure to drain it first. You can also use fresh or frozen. Frozen can be added directly to the sauce, no thawing needed. Fresh corn would need to be cooked first.
• Fresh spinach – Sneaks in some greens, blending seamlessly into the dish.
• Shredded cheese – The finishing touch that melts into cheesy goodness on top of the tortellini. Lots of different kinds of cheese work well on this like, cheddar, pepper jack, colby, Mexican-blend, etc. Use your favorite!

STEP-BY-STEP INSTRUCTIONS

Start by adding water to a large pot and bringing it to a boil. Once boiling, add the tortellini and cook according to package instructions (usually about 2-3 minutes). Once it’s done, drain and let sit until your ready for it.

While you wait for the water to boil for the tortellini, use a large skillet or pan to begin making the sauce. Turn heat to medium-low and add the butter and garlic. Cook for about 2-3 minutes, stirring often, until butter is fully melted.

Next, add the diced tomatoes, heavy cream, chipotle chili powder, smoked paprika, cumin, salt, black beans and corn to the skillet. Gently stir until everything is mixed well. Turn heat to low and let the sauce simmer for about 5 minutes, stirring occasionally.

After about 5 minutes, taste and add more salt and chili pepper powder to your liking. Then, add the tortellini and spinach and gently toss with the sauce. Sprinkle shredded cheese evenly across the top and cover. Let sit for about 3-4 minutes, or until cheese is fully melted.

Enjoy as is, or with some fresh toppings like chopped cilantro, sliced red onions and avocado slices.

For another quick meal that all comes together in one pot, check out my Cheeseburger Orzo Skillet. It’s a simple and delicious meal using lean ground turkey, orzo pasta and a lot of cheese for a meal the whole family will love!

TIPS & NOTES

Customize the Veggies: Feel free to toss in extra veggies like bell peppers, onions, or zucchini to bulk up the dish even more!

Storage: Leftover tortellini can be placed in an airtight container and stored in the refrigerator for up to three days. This recipe makes a lot because I love when I have leftovers for the next day, so I don’t have to cook as much. If you’re making this for one or two people, you may want to cut recipe in half.