Creamy tortellini with broccoli is a quick and easy pasta dinner made with cheese tortellini, steamed broccoli, and a light parmesan cream sauce. It's simple to make and a great choice for busy weeknights.
What's great about this recipe
- This hearty pasta dinner is ready in about 40 minutes.
- Using dry tortellini keeps the recipe convenient and budget-friendly.
- Using milk instead of heavy cream keeps the Parmesan cream sauce lighter.
- The tortellini and broccoli make a satisfying meatless main dish, but it also makes a terrific side dish.
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Budget Check
- The full recipe is about $9.50-$10.00
- Per serving (6 servings): about $1.60-$1.70
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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Pasta - Dry cheese tortellini works well for this recipe. It has a longer shelf life than fresh tortellini and keeps in the pantry. Fresh tortellini can be substituted; just take care not to overcook it.
Produce - Fresh broccoli works best. If using frozen broccoli, cook it to the lowest recommended time and drain it well. Arrange it on paper towels and pat the top dry to remove excess moisture. You will also need fresh garlic.
Dairy/refrigerated - Butter, 2% or whole milk, and Parmesan cheese. I use pre-grated Parmesan for convenience, but freshly grated works well too.
Seasoning - Salt, black pepper, and Italian seasoning add flavor to the Parmesan cream sauce. You will also need extra salt for the pasta water.
Pantry - All-purpose flour thickens the cream sauce.
Optional garnish - Crushed red pepper and chopped fresh herbs such as parsley, basil, or thyme (not pictured).
📖 See recipe card for quantities and preparation method.
How to make creamy tortellini with broccoli
- Start a large pot of water so it will be boiling when it's time to cook the tortellini.
- Melt the butter in a large, deep skillet or pot over medium heat.
- Add the garlic, salt, Italian seasoning, and black pepper. Cook for 1 minute, stirring often.
- Add the flour and stir to combine. Cook for 2 minutes, stirring almost constantly.
- Slowly add the milk while stirring constantly until the sauce is smooth.
- Let the sauce come to a simmer, stirring occasionally while you wait.
- Once simmering, lower the heat to low, cover, and cook for 10 minutes.
In the meantime:
- Cook the tortellini according to the package directions for al dente. Drain well.
- Steam the broccoli to your desired tenderness. If using steam-in-the-bag broccoli, follow the package directions. To steam it on the stovetop, add about ½ inch of water and the broccoli to a saucepan. Bring to a boil, cover, and cook for 3-5 minutes. To microwave, place the broccoli in a microwave-safe bowl with 2-3 tablespoons of water. Cover with a microwave-safe plate or vented microwave-safe plastic wrap, and cook on high in 1-minute intervals until tender, usually 3-5 minutes total.
- Regardless of the method used, uncover the broccoli after cooking to let the steam escape, then drain it well.
Finish the dish:
- Add the Parmesan cheese to the sauce and stir well until combined.
- Taste the sauce and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Add the tortellini and broccoli to the cream sauce and stir well. Cover and warm gently for 2-5 minutes to heat through.
- Garnish with extra Parmesan cheese, crushed red pepper, or fresh herbs, if desired.
Frequently asked questions
Yes. Cooked chicken or shrimp pair well with this dish. Cook the protein separately, then add it at the end or serve it with the finished tortellini.
I use dry cheese tortellini because it has a long shelf life and is convenient to keep in the pantry. Refrigerated or frozen tortellini can also be used. Cook according to the package directions and drain well.
For this recipe, yes. Steam the broccoli separately until it reaches your desired tenderness, then drain it well before adding it to the tortellini and cream sauce.
Storing and reheating
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled leftovers in a freezer-safe container. Label and date the container and freeze for 2-3 months. Thaw overnight in the refrigerator. Keep in mind that the sauce may change texture slightly, and the tortellini and broccoli may be softer after freezing and thawing.
Reheat in the microwave or in a nonstick skillet over medium-low heat until heated through. Add a little milk as needed to loosen the sauce.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the ambient temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F.
If you enjoyed this creamy tortellini with broccoli, try our broccoli mac and cheese for another creamy, comforting dinner. Chicken and broccoli pasta is a great option if you want something hearty with more protein, and chicken tetrazzini is another satisfying pasta dinner that's perfect for busy nights.
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📖 Recipe
Creamy Tortellini with Broccoli
Ingredients
- 4 tablespoons Butter
- 2-3 Garlic Cloves minced
- 1 teaspoon Salt plus 1 tablespoon for the pasta water (we used kosher salt)
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 3½ tablespoons Flour all purpose
- 3½ cups Milk warmed (we use 2% reduced fat, whole milk can also be used)
- ½ cup Parmesan Cheese grated, plus extra for serving if desired
- 12 ounces Dry Tortellini cooked to package directions (use cheese tortellini, spinach tortellini, or a combination)
- 12 ounces Broccoli washed, cut into bite sized pieces, steamed to desired doneness, and drained
- Optional garnish: Crushed Red Pepper Chopped Fresh Herbs (parsley, basil, thyme, etc.),
Instructions
- Start a large pot of water so it will be boiling when it's time to cook the pasta.
- Add the butter to a large, deep skillet or pot. When the butter is melted, add the garlic, salt, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
- Next, add the flour and stir to combine. Cook the flour mixture for 2 minutes. Stir almost constantly.
- Slowly add the milk while stirring constantly until the sauce is smooth. Let the sauce come to a simmer. It will take about 5-7 minutes, stir occasionally while waiting.
- When it starts simmering, lower the heat to low, cover, and cook for 10 minutes, stirring occasionally. Keep the sauce at a gentle simmer, raise or lower heat as needed.
While the sauce cooks make the pasta and steam the broccoli
- Add 1 tablespoon of salt to the boiling water. Add the tortellini and cook to package directions for al dente (or the lowest suggested cooking time).
- Steam the broccoli to the desired tenderness (steam-in-the-bag, in the microwave or stovetop (see post section "Steaming broccoli instructions" if you need directions).
- Regardless of the method used to cook the broccoli, open/uncover after cooking to let the steam escape. Drain well and reserve.
- Add the Parmesan cheese to the sauce. Stir well until the ingredients are combined. Taste the sauce and add salt if needed. As a reference we added ½ teaspoon to ours.
- Lastly, add the tortellini and broccoli to the creamy sauce, stir well. Cover the skillet and warm gently for 2-5 minutes to heat through.
- Garnish with extra Parmesan cheese, crushed red pepper, or fresh herbs, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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