Creamy Tortellini & Vegetables

Creamy Tortellini & Vegetables

How could this be bad? Tortellini, veggies, and cheese? It did come out a little saucey rather than just have the sauce coat everything so next time I might use less broth and cheese. Still was delicious though.



  1. 1 Tablespoon Butter
  2. 1 Onion
  3. 4 Cloves Garlic
  4. 2 Carrots
  5. 1 Orange Bell Pepper
  6. 1 Yellow Squash
  7. 2 Cups Chicken Broth
  8. 8 Oz Cream Cheese
  9. 2 Cups Chicken , shredded
  10. 1 19 oz Tortellini Frozen Bags
  11. 1/4 Cup Cheese Plus More Parmeasn
  12. to taste Salt Pepper and
  13. Dash Sriracha
  14. 1/4 lb Broccoli Frozen


30 mins
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    Take the broccoli out of the freezer and set aside.

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    Melt the butter over medium-low heat in a large pot.

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    Dice the onion, mince the garlic, and add to the melted butter.

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    Meanwhile, peel and cut the carrots, I cut them into half rounds but you could dice as well. Add the carrots to the pot.

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    Dice the orange bell pepper and add to the pot.

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    Cut up the squash into quarter rounds and add to the pot. Continue to cook until the squash is soft (3 - 5 minutes).

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    Add the chicken broth to the pot and turn the heat up to medium. 

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    Cut the cream cheese into small pieces and add to the pot. Stir the vegetables and cheese until the cream cheese is fully melted. 

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    Let the sauce come up to a simmer and add the chicken.

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    Add the frozen tortellini to the pot and bring back up to a simmer. Continue to simmer for 5 additional minutes.

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    While the tortellini is cooking, cut the broccoli into smaller pieces. 

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    Add the parmesan cheese, salt, pepper,  and sriracha to the pot. Taste and adjust seasonings if necessary.

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    Add the broccoli and cook until just long enough to heat through (3 - 5 minutes).

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