Tortellini Primavera


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.

Active Time:
25 mins
Total Time:
25 mins
5 servings, about 1 1/4 cups each

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


  • 1 14-ounce can vegetable broth or reduced-sodium chicken broth

  • 2 tablespoons all-purpose flour

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves garlic, sliced

  • 1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese

  • 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon

  • teaspoon salt

  • 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables

  • 1 16-ounce package frozen cheese tortellini


  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.

    Tortellini Primavera
    Diana Chistruga

Nutrition Facts (per serving)

426 Calories
15g Fat
55g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 426
% Daily Value *
Total Carbohydrate 55g 20%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 15g 29%
Total Fat 15g 20%
Saturated Fat 8g 39%
Cholesterol 68mg 23%
Vitamin A 6369IU 127%
Vitamin C 23mg 26%
Folate 53mcg 13%
Sodium 609mg 26%
Calcium 300mg 23%
Iron 3mg 14%
Magnesium 39mg 9%
Potassium 342mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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