Broccoli Cheese Tortellini Recipe

Broccoli Cheese Tortellini Recipe Broccoli Cheese Tortellini Recipe photo by Taste of Home Rating 4

“When we lived in Seattle, my favorite restaurant served a wonderful dish I ordered every time I ate there. When we moved away, I came up with this to satisfy my craving.” Darlene Brenden - Salem, Oregon

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Broccoli Cheese Tortellini Recipe
  • Prep/Total Time: 25 min.
  • Yield: 6 Servings
5 20 25

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup fresh broccoli florets
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2-1/2 cups shredded Parmesan cheese, divided
  • 1/4 teaspoon coarsely ground pepper
  • 2 teaspoons minced fresh parsley

Directions

  • In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
  • Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally.
  • Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Yield: 6 servings.

Nutritional Facts 1 cup equals 678 calories, 46 g fat (28 g saturated fat), 169 mg cholesterol, 914 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Broccoli Cheese Tortellini in Simple & Delicious November/December 2008, p31

Tip

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Broccoli Cheese Tortellini

Broccoli Cheese Tortellini Recipe

Broccoli Cheese Tortellini

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(1-6) of 6 reviews

Reviewed on May. 08, 2013 by norahwynn

This was super good and very quick. I think the whole prep time was about a half an hour at the very most. I'm not sure why the other reviewer had problems with her cheese not melting and clumping. Possibly the cream never got hot enough, as parmesan cheese is a bit harder to melt than other cheese. Either way, I bought cheap Kroger brand and it worked just as well as the expensive. This recipe is a keeper. Oh...once I put it on the plates, both my boyfriend and I felt it needed a bit of salt, which of course was easy to do.

Reviewed on Jan. 22, 2013 by SAHMOMMY

My husband and I originally made this recipe as a freezer meal, however, I would NOT do that again! When we made it, it tastes AMAZING, we were in shock at how delicious is it was! It tasted as it if we just got served a dish at an Italian restaurant. After freezing and reheating, it tastes like a left over meal, not so delicious! That being said you must eat this meal fresh! As I am typing this review I have the ingredients in my kitchen to make this meal FRESH tonight! Amazing and simple recipe!!

Reviewed on Oct. 26, 2011 by caseyjacie

Super awesome, super fast and easy.

Reviewed on Oct. 12, 2011 by Chef_Dad

Simple and delicious. I have made this a number of times and have been asked for the recipe each one. An easy addition to this dish is to cut one chicken breast into small chucks and cook it in a tbsp of oil before cooking the cream and broccoli. Set it aside and then add it back in after adding the cheese.

Reviewed on Sep. 13, 2011 by 21noah21

I have always loved this recipe. It's simple and quick to make, but OH SO YUMMY. It's one of the family favorites, my husband requests it quite often. I use dry parsley instead of fresh, and it tastes perfectly fine that way as well. I do also throw in some other seasonings/spices just to give it a different flavor every now and again.

Reviewed on Aug. 02, 2011 by andys_girl1823

I had a HORRIBLE time trying to make this dish. While the flavor was fantastic, I slaved over the stove forever and my cheese NEVER melted in. It all wanted to clump in the middle of the pot or stick to the spoon I was stirring with. I plan to try again, but with a higher quality cheese. My advice is to not buy Kraft Parmesan. However, my big mistake could have been cutting the ingredients in half, as I cook for 2, not 6.

 
 

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