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Creamy Tortellini

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6-8 servings


  • 3 cups refrigerated cheese tortellini
  • 2 teaspoons minced garlic
  • 2 tablespoons canola oil
  • 1 envelope vegetable soup mix
  • 2 cups half-and-half cream
  • 1/4 cup minced fresh parsley
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon pepper


  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet.
  • Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
  • Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 263 calories, 14g fat (7g saturated fat), 50mg cholesterol, 561mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 9g protein.

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Average Rating:
  • sueg615
    May 4, 2013

    My Family Loved this!

  • Glamourchic
    Jan 22, 2013

    This is a family favorite in my house. It tastes as good as you would get in a restaurant and so easy to make. I did not make any changes to this recipe. Definitely a keeper!

  • katlaydee3
    Oct 9, 2011

    This had a very odd flavor, I think it was from the soup mix. I would not make again.

  • Carol39110
    Sep 29, 2009

    No comment left