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Broccoli Cheese Tortellini

 Broccoli Cheese Tortellini
“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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.