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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.

EatingWell Magazine, March/April 2010; updated November 2022


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins

Can I Use Frozen Vegetables in Place of Fresh?

From time savings to affordability, there are benefits to using frozen vegetables. You can substitute frozen vegetables for fresh in this recipe. Any 1 pound bag of mixed vegetables will work. There's no need to thaw them. Add them frozen and cook as directed.

Variations to Try

Once you master this easy recipe, you can give it your own spin. Keep the springtime theme by using asparagus or garden peas in place of the broccoli or give it a more summertime feel by swapping out the carrots and snap peas for fresh corn and chopped green beans. Just make sure whatever vegetables you are using equals 4 cups chopped. We like fontina and Parmesan cheese which both add a more authentic flavor, but there are other cheeses you can try. Sharp Cheddar, Gruyere or even gorgonzola would work well. For non-vegetarians, use chicken broth in the sauce and stir in cooked, shredded chicken to boost protein.

Additional reporting by Hilary Meyer 


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • 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.

  • 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.

Nutrition Facts

about 1 1/4 cups
426 calories; protein 14.7g; carbohydrates 55.3g; dietary fiber 5.4g; sugars 5.1g; fat 15.3g; saturated fat 7.8g; cholesterol 68.3mg; vitamin a iu 6368.6IU; vitamin c 23.3mg; folate 52.6mcg; calcium 299.7mg; iron 2.5mg; magnesium 38.9mg; potassium 342.1mg; sodium 608.5mg; thiamin 0.1mg.

3 starch, 1 1/2 vegetable, 1 high-fat meat, 2 fat