I whipped this dish up yesterday before heading to work. It only took about 25 minutes to pull together and it seemed like most of that was waiting for the water to boil. I loved how simple this was and the best part is you can use whatever vegetables you have on hand. I used mushrooms, red pepper, carrots and zucchini. This would be great with broccoli though. Or even a handful of spinach at the very end. Be creative! I also used a smaller container of tortellini and added more vegetables.
adapted from EatingWell.com
- 1 14-ounce can vegetable broth or reduced-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 cloves garlic, sliced (you can use more if you’d like)
- 1 cup shredded cheese (fontina or parm is recommended, but I had a cheddar mix that worked great.)
- 1 tablespoon italian seasoning (I used Penzey’s pasta sprinkle)
- 4 cups chopped vegetables or 16-ounce bag frozen mixed vegetables
- 1 9-ounce package fresh or frozen cheese tortellini
- Cook tortellini according to package directions.
- Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture and italian spices to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Add vegetables and turn to low until tortellini is cooked.
- Add tortellini to vegetables and sauce and toss to coat. Add cheese and stir to combine.