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Tortellini with Olive Sauce

Tortellini with Olive Sauce

This olive sauce goes especially well with mushroom, butternut squash or cheese-filled tortellini. Serve with garlic bread, and an Italian salad.

Serves 4.


  • 2 Tbsp olive oil
  • 1 c chopped onion
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme leaves, minced
  • 2 tsp fresh oregano, minced
  • 2 tsp fresh parsley, minced
  • 1 tsp fresh rosemary, minced
  • 1/4 tsp red chili flakes
  • 1 (28 oz) can crushed tomatoes
  • 2 Tbsp tomato paste
  • 2 c water
  • 1 c chopped ripe olives
  • 1 tsp brown sugar
  • 1/4 tsp salt
  • 16 oz mushroom, squash, cheese or other vegetarian tortellini


  1. In a large deep pot over medium low, warm the olive oil. Add onions and saute 4 minutes.
  2. Stir in garlic, thyme, oregano, parsley, rosemary and chili flakes. Saute another 30 seconds.
  3. Add crushed tomatoes, tomato paste, water, olives, brown sugar, and salt. Bring to simmer, reduce heat and simmer 30 minutes, stirring every 10 minutes.
  4. Cook tortellini according to package directions. Drain and portion out into bowls. Ladle on the hot sauce. If desired top with grated Parmesan cheese.

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