Quick Broccoli Cheddar Tortellini
This Quick Broccoli Cheddar Tortellini is a cheesy, comforting dish ready in under 30 minutes. Perfect for busy nights, it combines tender tortellini, vibrant broccoli, and a creamy cheddar sauce.
Servings: 4 servings
Ingredients
- 12 oz fresh or frozen cheese tortellini
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated parmesan cheese
Instructions
Cook the Tortellini and Broccoli
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 5-7 minutes for frozen. During the last 2 minutes of cooking, add the broccoli florets directly into the boiling water with the tortellini. Once both are tender, drain everything in a colander and set aside.
Sauté the Garlic
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant but not browned.
Make the Cheddar Cream Sauce
- Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir constantly as the cream warms but doesn’t boil. Slowly add 1 cup shredded cheddar cheese while stirring to melt evenly. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if desired. Keep stirring until smooth and creamy.
Combine Tortellini, Broccoli, and Sauce
- Add the drained tortellini and broccoli to the skillet with the cheddar cream sauce. Toss gently to coat evenly. Let it cook together for 1-2 minutes so the flavors meld and pasta is heated through.
Finish with Parmesan and Serve
- Turn off the heat and sprinkle 1/4 cup grated parmesan cheese over the top. Toss gently to incorporate the parmesan’s flavor. Serve immediately and enjoy!
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Notes
- Use fresh tortellini for quicker cooking or frozen if that’s what you have on hand.
- To keep broccoli bright green and crisp, add it to boiling water only during the last two minutes of pasta cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk to loosen the sauce.