Creamy Tortellini with Veggies

I’m gonna crowd source this one. This meal from Budget Bytes is creamy and decadent. I could spend the rest of my life eating piles of melt-in-your-mouth broccoli mixed in among bell pepper slices, carrots, onions, zucchini and cheesy tortellini.

Unfortunately, it just isn’t all that filling.

So what’s a good source of protein for this dish? Chicken? Shrimp? Maybe something vegetarian?

If you modify the recipe to give a protein boost, please share your results with me in the comments below!

Creamy Tortellini with Veggies

Serves: 5

Time: 45 minutes

A lovely plate of veggies and pasta, alongside a hunk of french bread.


1 tablespoon butter

1 small onion

2 cloves garlic

2 cups carrots

1 red bell pepper

1 yellow squash or zucchini

1/3 pound head of broccoli

1 cup chicken broth

4 ounces cream cheese

1 bag (16 to 19 ounces) frozen cheese tortellini

¼ cup grated Parmesan

¼ teaspoon salt (or to taste)

Pepper (to taste)

Dash hot sauce (optional)


Dice the onion and mince the garlic. Begin to sauté the onion and garlic in a large pot with butter over medium-low heat.

While the onion and garlic are cooking, dice the red pepper and add it to the pot. Add two handfuls of carrot to the pot and continue to sauté. Chop broccoli florets and add to the pot. Finally, cut the squash into quarter rounds and add it to the pot as well. Continue to sauté the ingredients in the pot just until the squash begins to soften.

Add the chicken broth to the pot and turn the heat up to medium. Cut the cream cheese into small pieces, and add it to the pot. Stir and cook the vegetables, broth and cream cheese until the cream cheese is melted in and the sauce is smooth. Let the sauce come up to a simmer.

Add the frozen tortellini directly to the pot (frozen tortellini is precooked and only needs to be heated through). Let the sauce come back up to a simmer after adding the tortellini, then simmer until the tortellini is tender and heated through (about 5 minutes). The sauce should thicken up while simmering.

Finally, season the tortellini and cream sauce with ¼ cup grated parmesan, some pepper, about ¼ tsp of salt and a dash of hot sauce (if you like hot sauce).* Stir the ingredients in, taste and adjust the seasoning if needed. The Parmesan will further thicken the sauce as it melts in.

Serve hot.

Here’s the pot, after everyone’s first (but certainly not last) serving.

*I do not like hot sauce, so I can’t speak to the flavor of this combo.


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