Tortellini Primavera

March/April 2010

Your rating: None Average: 4 (375 votes)

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.

"It looks tasty but it's not meatless, as the link I followed suggests, unless you switch out the broth. "
Tortellini Primavera

54 Reviews for Tortellini Primavera


This is great!! Very easy and incredibly yummy! I added some pancetta for a little more kick...and so my veggie hating fiance couldn't complain there was no meat!


Very easy! We will be making this again. We added salt, pepper & used more fontina b/c it was a little bland. We tried adding some lemon juice & that really made the thyme pop. Next time, we won't use the extra cheese, but will definitely add lemon.

Chicken would be a good addition to this meal for those looking for more protein.


We really enjoyed this dish the first time I made it. I've been thinking about making it again lately but had misplaced the recipe. I'm SO glad I found it here! Can't wait, my tummy's growling.


I cooked everything in one big pot of low-sodium chicken stock, adding carrots first, then a pound of asparagus cut into 1-inch pieces, then a pound of broccoli, then some frozen italian pole beans, zucchini & yellow squash and tortellini. I also tossed in about 1/2 tsp. minced roasted garlic from a jar. When everything was cooked I removed about 2 cups of stock & mixed 1/2 cup with cornstarch & poured it back in to thicken. It. Was. Phenomenal.
I was very careful to have just enough liquid to cover but still had that extra 1 1/2 cups left over. Worked out fine- we had a FANTASTIC meal and the dogs had a cup & a half of chicken stock in their food- everyone's happy! SO easy, SO good that my husband said he didn't miss the meat AT ALL- itself a rarity! Highly recommended.


We will definitely be making this recipe again soon! Even my picky kids ate it. That made me very happy. :) To make it quicker we used frozen broccoli and carrots. I didn't have tarragon, dill, or chives so I added basil. To keep it from being bland (as one person mentioned) I just added salt and pepper. It was still just as creamy and cheesy as other sauces made with fattier substances (milk, buttermilk etc.). This just made me feel good about using broth instead. Love it! Don't hesitate to try it. I think peas will be great to use next time too... hubby just doesn't like them so I had to leave them out this time. LOL


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner