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Tortellini and Ham Recipe

Tortellini and Ham Recipe

A couple of convenience items form the base of this quick meal. It's sure to become a staple when you need a great last-minute weeknight supper. Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 package (19 ounces) frozen cheese tortellini
  • 1 cup frozen pepper strips, thawed
  • 3 tablespoons butter
  • 1-1/4 cups cubed fully cooked ham
  • 1 teaspoon minced garlic
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 4 tablespoons grated Parmesan cheese, divided


  • 1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer.
  • 2. Combine the cornstarch, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 453 calories, 22g fat (11g saturated fat), 72mg cholesterol, 1168mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 23g protein .

Reviews for Tortellini and Ham

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suelt 254314
Reviewed Sep. 19, 2016

"We like it better with shredded chicken and fresh red/yellow/orange peppers. It's a hit either way and great for potlucks!"

Dnpop 231569
Reviewed Aug. 21, 2015

"I doubled the recipe for our large family. It was good! Super easy to make and the whole family loved it. I used colorful fresh bell peppers and the only seasoning I used was Italian seasoning, pepper, and a sprinkle of kosher salt at the end. Will make again!"

Jami4 223869
Reviewed Mar. 30, 2015

"This is a keeper! my husband doesn't like tortellini and he went back for seconds!"

BoosBug 180619
Reviewed Mar. 6, 2014

"This was really good! I hate to revamp a recipe and rate it but I stayed really close to this. I ran out of parm and parsley. I omitted the parsley and basil and added one tsp of Italian seasoning. I used fresh Romano cheese in place of parm. The flavor was amazing and lighter without a traditional cream sauce :)"

ahmom 163542
Reviewed Dec. 27, 2013

"just ok"

homemaker27 181468
Reviewed Nov. 27, 2012

"i just got thru makn this and i made it basicly according to the recipe. i did change the broth to 1 cup and cornstarch to 1 T. Also the package of 3 cheese tortellini was 20 ounces. i did 1 cup of green, red, yellow and orange bell pepper so it was very colorful ;) i used leftover ham from Thanksgiving so it wasnt just canned ham :D i also sauted the garlic with the peppers instead of waiting to add it a little later. its delicious but i will wait and see what my 2 boys will think when they get off the bus lol"

ogamiaqt 105150
Reviewed Jun. 1, 2012

"Great way to use up leftover ham!"

dajs 113583
Reviewed Dec. 8, 2011

"This was exceptionally good. All the basil makes it taste just like a pesto sauce. Could hardly wait to eat it again for lunch. YUM!"

marja123 210742
Reviewed Nov. 11, 2011

"Easy, tasted great, and my picky kids ate it!"

bjsilve0 165744
Reviewed Sep. 26, 2011

"Wonderful and a great way to use leftover/planed over ham."

rainbow35fw 114048
Reviewed Mar. 22, 2011

"This was excellent, I made it at work, No leftovers and even my finnicky eaters loved it!! This is a keeper!"

nermil68 210741
Reviewed Mar. 17, 2011

"This is by far one of the BEST recipes I have ever made and we have ever tasted. I simply can not wait to make it again!!!!"

MyLittleChickadees 114045
Reviewed Nov. 27, 2010

"Quick, easy, and very tasty. Putting this in my recipe box to make again for sure!"

wingsgirl02 105149
Reviewed Jun. 23, 2010

"This dish was extremely quick to make, and had great flavor."

pfritz 113582
Reviewed Mar. 8, 2010

"Quick and easy to prepare Very good flavor! Will definitely make again!"

swinny 181467
Reviewed Sep. 8, 2009

"Delicious!!! I used 2cups of ham & added more chicken broth."

hteresa 182689
Reviewed Jun. 2, 2009

"Very tasty!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.