How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Weeknight Tortellini With Arugula & Crispy Prosciutto?

You need 9 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 1/8 lb prosciutto, thinly sliced and cut into strips, 1 small onion, minced (about 1/2 cup), 1/2 cup sun-dried tomato packed in oil, drained and sliced, and more.

Is Weeknight Tortellini With Arugula & Crispy Prosciutto suitable as pasta & noodles?

Yes, Weeknight Tortellini With Arugula & Crispy Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Weeknight Tortellini With Arugula & Crispy Prosciutto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weeknight Tortellini With Arugula & Crispy Prosciut

Name: Weeknight Tortellini With Arugula & Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 1/8 lb prosciutto, thinly sliced and cut into strips; 1 small onion, minced (about 1/2 cup); 1/2 cup sun-dried tomato packed in oil, drained and sliced; 2 garlic cloves, minced; 2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced; 1/8 teaspoon red pepper flakes; 1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups); 1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

Try this homemade Weeknight Tortellini With Arugula & Crispy Prosciutto recipe the whole family will love. Made with extra virgin olive oil, onion, toma…

This Weeknight Tortellini With Arugula & Crispy Prosciutto relies on simple, everyday ingredients such as extra virgin olive oil, garlic cloves, minced and red pepper flakes. It comes together quickly and makes 4 servings, at about 235 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

4 tablespoons extra virgin olive oil
1/8 lb prosciutto, thinly sliced and cut into strips
1 small onion, minced (about 1/2 cup)
1/2 cup sun-dried tomato packed in oil, drained and sliced
2 garlic cloves, minced
2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
1/8 teaspoon red pepper flakes
1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

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Quick Info

Servings
4 servings
Calories
235 kcal
Category
Pasta & Noodles

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Weeknight Tortellini With Arugula & Crispy Prosciutto

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