Sides As Meals – Tortellini Pasta Primavera

In our house it is necessary to have food available for breakfast, lunch, and dinner. Being that we don’t practice the art of eating out, everyone who isn’t home during any of these meals, either packs it or starves. That is why when I am planning meals, I always plan on leftovers in some form or other. This goes for main dishes as well as sides.

When deciding on what sides to make with any meal, very often I try to come up with one that can actually be considered a meal or main course. That is exactly what this recipe for Tortellini Pasta Primavera is. Not only is it a filling and versatile side dish, but it is perfect for a main course for either lunch or dinner. That is why I always make a large pot of it.

Tortellini Pasta Primavera

  • Servings: 6 - 8
  • Difficulty: Medium
  • Print


  • 2 Cups Broccoli Florets
  • 2 Cups Cauliflower Florets
  • 1-2 Carrots Shredded
  • 20 Ounce Package Cheese Tortellini
  • 2 Tbsp. Flour
  • 1½ Cups Chicken Broth
  • 1 Red Bell Pepper, sliced into thin bite-size pieces
  • 1 Small Onion, slice thin
  • 3 Tbsp. Butter
  • 1½ tsp. Minced Garlic
  • ½ Cup Heavy Whipping Cream
  • ½ – ¾ Cup Freshly Grated Parmesan Cheese
  • ¾ tsp. Garlic Salt


  1. Place broccoli, carrot and cauliflower in steamer and steam until crisp tender.
  2. Cook tortellini according to package directions; drain.
  3. Meanwhile, combine flour and broth and set aside.
  4. In large fry pan, melt butter.
  5. Add pepper and onion and cook for 4-5 minutes.
  6. Add garlic and cook 1 minute longer.
  7. Add chicken broth mixture and bring to a boil.
  8. Simmer for 5 minutes.
  9. Stir in heavy whipping cream.
  10. Add steamed vegetables, cooked tortellini and cheese to pan and cook over medium heat until heated through.
  11. Sprinkle with garlic salt and stir.
  12. Top with additional Parmesan cheese if desired.

Cooking Note

If the dish seems too dry, you can add an additional ¼ – ½ cup whipping cream to pasta. Note: This dish is not supposed to swim in sauce.


Recipe by:  Tilly Frueh – Simply Grateful Cooking 2019

This flavorful dish is one of our favorites. It combines vegetables, pasta, and alfredo sauce. It doesn’t get much better than that. Plus, this dish reheats with just a little additional milk or cream to the same creamy consistency as when it is first served, and for this I am — Simply Grateful.


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