Print Recipe

Broccoli Tortellini Alfredo

This Broccoli Tortellini Alfredo is rich and creamy and comes together in less than 15 minutes! It's a great lunch or dinner for when you need to get a complete meal on the table in a hurry.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Servings: 4 servings
Author: Kristin


  • 1 cup heavy cream or milk I used ½ cup nonfat milk and ½ cup heavy cream
  • ½ cup butter 1 stick
  • 1 teaspoon minced garlic about 2 cloves
  • 1 cup *fresh Parmesan cheese finely shredded
  • 1 20- ounce package of cheese tortellini
  • 4 cups broccoli florets
  • Italian flat-leaf parsley


  • Bring a large pot of salted water to a boil over medium-high heat. Add tortellini and cook to package instructions. Add the broccoli during the last 2-3 minutes of cooking time. Drain and set aside.
  • In a large pan or skillet over medium-low heat melt the butter. Stir in garlic and cook for 1 minute. Stir in the milk/heavy cream. Bring to a simmer (small bubbles are starting to form around the edges - do not boil), then turn off heat and add in the Parmesan cheese, stirring until melted. Taste and add salt and pepper as desired.
  • Add the tortellini and broccoli to the sauce and toss to coat. Sprinkle with fresh chopped parsley and additional shredded Parmesan, if desired. Serve immediately.


Fresh Parmesan is best - the pre-shredded kind has a coating that helps it to hold it's shape in the bag, but also prevents it from melting smoothly. Always use fresh cheese when possible.