This easy one pot recipe for pan fried tortellini with bacon, corn and tomatoes is a flavorful supper combo that you won’t want to miss!
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Why we love this recipe ❤️
This easy pasta supper is a scrumptious combo of flavors…the cheesy tortellini pasta, fresh corn and tomatoes, and a light, buttery Parmesan cheese sauce. AND BACON.
And if that wasn’t enough, it all cooks up in one pan, which makes clean-up a breeze.
AND, the secret to making this recipe sing? Besides the bacon, of course? You saute the tortellini in the bacon drippings until it has a lovely golden color on the outside. It finishes cooking in some chicken broth in that same skillet…but there is something about browning the outside that takes this skillet tortellini from good to Oh My Goodness.
What is tortellini? 🤔
Tortellini is a ring-shaped pasta that is stuffed with cheese, meat and/or veggies. Think of it as a close cousin to ravioli. You can find fresh tortellini in the refrigerated section of your supermarket.
Ingredients you need 🌽
Ingredient notes and substitutions 📝
- Tortellini: Look for this ring-shaped stuffed pasta in the refrigerated section of your supermarket. We like the cheese version for this recipe, but you can use any variety you like – you can also use small fresh ravioli if you prefer!
- Bacon: We go for thick cut bacon here but any kind (even turkey bacon) will work.
- Veggies: We love cherry tomatoes and fresh corn for this recipe, but you can add or swap in any veggies that you like! Peas, baby spinach, chopped zucchini and broccoli are all great choices. If you are using a sturdier veggie like squash or broccoli you may want to cook it first before adding it.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Put the bacon in a large deep skillet or Dutch oven and cook until it is done to your liking. Scoop it out and lay it on paper towels to drain, leaving the drippings in the pan.
STEP 2: Add a tablespoon of butter to the skillet and let it melt over medium high heat. When it is melted add the tortellini, arranging it in a single layer as best as possible. Let your tortellini cook without moving them until they start to turn brown on the bottom, about 4 minutes.
Add 1½ cups chicken broth, 1 teaspoon salt and 1 teaspoon pepper. Stir it all up, cover the pan and let it cook over medium heat for about 5 minutes or until the pasta is tender.
STEP 3: Add the corn kernels, tomatoes, Parmesan and remaining tablespoon of butter. Stir until the butter melts and the veggies are warmed through, about 2 -3 minutes. Remove from heat and season to taste with salt and pepper.
STEP 4: Stir in the bacon, divide among bowls or plates and top with more Parmesan and some basil if you’ve got some!
Recipe FAQs 🧐
You can! Ravioli (especially the small kind) and tortelloni (tortellini’s bigger cousin) will work. You can also use tortellini stuffed with meat or veggies if you like.
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
Kind of – you can make an hour or two ahead, but don’t wait much longer than that. When you are ready to serve, heat it up over medium heat, drizzling in some more chicken broth if you need to loosen up the sauce.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Dish Towels: We have a drawer full of these sturdy, absorbent towels.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
- Paring Knife: This all-purpose knife is perfect for cutting off those tender kernels of corn.
Other tortellini recipes we love! 💗
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section under the recipe card!
Pan Fried Tortellini with Bacon, Corn and Tomatoes
This easy recipe for pan-fried tortellini with bacon, corn and tomatoes is a supper flavor combo that you don’t want to miss!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 4 thick bacon slices, cut crosswise into ½-inch-thick pieces
- 2 tablespoons butter
- 20 ounces refrigerated tortellini
- 1 ½ cups chicken broth
- Sea salt
- Black pepper
- Kernels from 4 ears of corn
- 1 pint halved cherry tomatoes
- ½ cup Parmesan cheese, plus extra for garnish
- Basil for garnish (optional)
Instructions
- Put the bacon in a large deep skillet or Dutch Oven and cook until it is done to your liking. Scoop it out and lay it on paper towels to drain, leaving the drippings in the pan.
- Add a tablespoon of butter to the skillet and let it melt over medium high heat. When it is melted add the tortellini, arranging it in a single layer as best as possible. Let your tortellini cook without moving them until they start to turn brown on the bottom, about 4 minutes.
- Add 1½ cups chicken broth, 1 teaspoon salt and 1 teaspoon pepper. Stir it all up, cover the pan and let it cook over medium heat for about 5 minutes or until the pasta is tender.
- Add the corn kernels, tomatoes, Parmesan and remaining tablespoon of butter. Stir until the butter melts and the veggies are warmed through, about 2 -3 minutes. Remove from heat and season to taste with salt and pepper.
- Stir in the bacon, divide among bowls or plates and top with more Parmesan and some basil if you’ve got some!
Notes
-
- Tortellini: Look for this ring-shaped stuffed pasta in the refrigerated section of your supermarket. We like the cheese version for this recipe, but you can use any variety you like – you can also use small fresh ravioli if you prefer!
-
- Bacon: We go for thick cut bacon here but any kind (even turkey bacon) will work.
-
- Veggies: We love cherry tomatoes and fresh corn for this recipe, but you can add or swap in any veggies that you like! Peas, baby spinach, chopped zucchini and broccoli are all great choices. If you are using a sturdier veggie like squash or broccoli you may want to cook it first before adding it.
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