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Broccoli Cheese Tortellini Recipe

Broccoli Cheese Tortellini Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Broccoli Cheese Tortellini

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Reviewed Oct. 5, 2014

"This was ok, the sauce tasted a lot like the heavy whipping cream. Note: do not substitute other cheese for Parmesan, recipe will be missing a lot of flavor. I don't plan to make this again."

Reviewed Apr. 7, 2014

"Very good and easy! I sautéed the broccoli in some butter first to soften it up a bit more and added a little flour to thicken. I didn't add quite as much Parmesan cheese, but added a packet of pesto sauce toward the end. It turned out really good."

Reviewed Jan. 27, 2014

"Note to self: Don't try to save on calories and fat by substituting fat-free half and half for the heavy cream. It doesn't turn out well. I didn't want to rate this recipe because I didn't follow the directions, and that wouldn't be fair to the original cook. The flavor is good. I used fresh parmesan and added chicken like Chef_Dad suggested. The parmesan globbed up and clung to the broccoli, instead of becoming part of the sauce. Could have something to do with my substitution, or maybe I added to much parmesan. A measurement in ounces for the cheese would be helpful. Don't know if I'll try this one again. Maybe yes, following it to the letter ;-)"

Reviewed May. 8, 2013

"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 Jan. 22, 2013

"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 Oct. 26, 2011

"Super awesome, super fast and easy."

Reviewed Oct. 12, 2011

"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 Sep. 13, 2011

"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 Aug. 2, 2011

"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."

Reviewed Mar. 9, 2011

"Very good! I added some diced cooked chicken to it and also some garlic powder. My little sister had never liked broccoli before she had this dish and now whe always requests it w/ her white sauce pasta dishes! LOL"

Reviewed Dec. 24, 2010

"This was DELICIOSO!!! I added sauteed garlic and chicken breast with a little extra salt for flavor and some protein, and my family LOVE, LOVE, LOVED this meal! It goes perfectly with crusty french bread and a nice, chilled glass of wine. :-)"

Reviewed Sep. 22, 2010

"This was sutch a good easy meal to make.I will keep and make alot.I used a little bit more broccoli it was perfect."

Reviewed Feb. 19, 2010

"Instead of 2 cups of heavy whipping cream I used 1 cup, and 1 cup of skim milk to make it a bit more figure friendly. I also added lightly sauteed onions. It was delicious."

Reviewed Jan. 10, 2010

"I will be adding this to my list of keepers! Although high in calories, it was wonderful comfort food! I cut the recipe in half (because I am the only one who likes tortellini in my house) but I still used the 1 cup of broccolli and if I ever made the whole recipe I would double the broccoli, since it really doesn't use much. Just to note when I used the whole cup of broccoli I did not have much extra sauce. I think mozzerella cheese and chicken would also be good sprinkled on top! I used microvable broccoli to cut down on dishes and time and I used grated parmesan. Good, thanks for sharing!"

Reviewed Dec. 8, 2009

"It was a good, quick, work week dinner. I cut the recipe in half and it worked well. And, as usual when I cook I didn't have all the right ingredients (is it only me??!) I used frozen broccoli and microwaved about 2/3 of the recommended time, then added it to the whipping cream. I also didn't have nearly enough Parmesan cheese, so I used mozzarella instead. The subsitutes worked well, and I'll be making it again~ with whatever I have on hand : )

P.S. I think I'll add chicken (when I have that too)"

Reviewed Nov. 9, 2009

"I liked this recipe, I would add more broccoli to it. It was simple to prepare and I made it ahead of time, and heated it in the microwave"

Reviewed Nov. 6, 2009

"The original recipe was loaded with saturated fat because of the heavy whipping cream. Instead I used fat free half-and-half and that worked well. I also added in some grilled chicken strips. If you wanted to cut the calories even more you could use reduced fat parm cheese as well. Happy dishes!"

Reviewed Nov. 6, 2009

"I was looking through my TOH for a quick dinner - found this and am so glad I tried it!! So tasty and my husband told me to make sure I kept the recipe handy! creamy and great flavor!"

Reviewed Nov. 5, 2009

"I made this recipe for a family gathering and had to make it about three times as large, as we had a ton of people show up. Everyone loved it and I ended up giving out the recipe to most of the ladies there that night. I would definitely make this again."

Reviewed Nov. 5, 2009

"I haven't made this recipe because it is way over the top in calories, sodium, cholesterol, and fat (especially saturated) for a 1 cup serving. However,I like the idea of it so will try to make it healthier with lower fat ingredients."

Reviewed Oct. 28, 2009

"There was a lot of sauce for the amount of pasta. So I let it cool to see if it would help. The parmersan cheese starts to separate in the sauce. It taste good but not great. Some grilled Chicken would be great to add to this dish. So my hint pour the sauce slowy to see if you want to use it all or not."

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Wine Pairings

Full-Bodied White Wine

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