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tortellini and broccoli in a white bowl
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5 from 16 votes

Tortellini and Broccoli Alfredo

When it comes to deliciousness my Tortellini and Broccoli Alfredo is sure to bring smiles to your dinner table! And the best part is you can have this restaurant-style dish on your table in 30 minutes or less.
Prep Time10 mins
Cook Time15 mins
Course: Entree
Cuisine: Italian, Italian - American
Servings: 4
Calories: 550kcal


  • 2 cups cheese tortellini par cooked
  • 2 cups broccoli florets par cooked
  • 1 cup mushrooms sliced
  • ¼ cup carrots shredded
  • ½ cup Romano cheese *more if you like it extra cheesy
  • cups heavy cream
  • ¼ tsp black pepper
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • parsley finely minced for garnish


  • The first step is to saute the mushrooms. Let the mushrooms cook over medium-high heat for 3-5 minutes. If you have any white wine on hand, deglaze the pan with a splash of white wine at the end of the cooking process.
  • Add the heavy cream, grated Romano cheese and spices to the pan. Bring the cream to a low boil, and let it continue to cook for about 5 minutes. The sauce will reduce and thicken.
  • Once the cream mixture has thickened, add the broccoli florets, tortellini and carrots to the pan. Mix them together with the alfredo sauce and heat the mixture over medium heat until the broccoli and tortellini are fully heated.
  • Serve with crusty bread and enjoy!


*Deglazing the pan helps release the bits of deliciousness that have stuck to the pan. You don’t have to use wine, you can also use sparkling water.
*If the mixture gets to thick add milk, water, stock or more cream to thin out the sauce.
*You can also make a version of this dish using chicken stock or vegetable stock instead of cream.


Calories: 550kcal | Carbohydrates: 32g | Protein: 16g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 155mg | Sodium: 437mg | Potassium: 332mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2984IU | Vitamin C: 42mg | Calcium: 290mg | Iron: 2mg