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Tortellini Primavera


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  • •1 can(s) (14-ounce) vegetable broth or reduced-sodium chicken broth
  • •2 tablespoon(s) all-purpose flour
  • •1 tablespoon(s) extra-virgin olive oil
  • •3 clove(s) garlic, sliced
  • •1 cup(s) shredded fontina cheese or 3/4 cup shredded Parmesan cheese
  • •1 tablespoon(s) chopped fresh tarragon, dill, or chives, or 1 teaspoon dried tarragon
  • •1/8 teaspoon(s) salt
  • •4 cup(s) chopped vegetables , such as broccoli , carrots, and snap peas, or 16-ounce bag frozen mixed vegetables
  • •1 package(s) (16-ounce) frozen cheese tortellini


Servings 5
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

1.Put a large pot of water on to boil.

2.Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil, and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives), and salt.

3.Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

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