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tortellini with veggies and parmesan cheese on top in a white bowl.
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Tortellini Primavera with Veggies and Parmesan

This creamy tortellini and veggies is great for kids and adults alike. Use whatever veggies you have one hand. To make even quicker, substitute frozen veggies for fresh. 
Course Main Course
Cuisine Italian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 6
Calories 492kcal
Author Angela Allison
Cost 12

Ingredients

  • 1 ½ pounds cheese tortellini
  • 5 cups mixed veggies, cut up such as carrots, broccoli, snap peas, or cauliflower
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to boil. Add in the tortellini and veggies. Cook for 4-5 minutes until al dente. Drain, reserving ½ cup of cooking liquid, and set aside.
    boiling pot of water with tortellini and veggies in it.
  • Return the pot to the stove and heat butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook until lightly browned, about 2 minutes. Add in the broth and bring mixture to simmer. Turn off heat and stir in cheese and thyme until combined. Season with salt and pepper to taste. 
    sauce with butter, parmesan, and thyme in a pot.
  • Pour the veggies and tortellini into the cheese sauce. Toss to combine adding reserved cooking liquid if needed. Top with shredded parmesan cheese (optional). 
    pot of tortellini primavera with a wooden spoon in it.

Notes

Substitute a 16 ounce bag of frozen veggies instead of fresh. You can also use whatever flavor of tortellini or fresh herbs you like. 

Nutrition

Calories: 492kcal