One Pot Tortellini Primavera

One Pot Tortellini Primavera is a vegetarian pasta primavera recipe made in one pot is extra cheesy with tortellini! Dinner is so easy and is ready to be served in 20 minutes!

One Pot Tortellini Primavera

If I had to name the top five dinners from my childhood, these would be it: kielbasa and cabbage, corned beef wrapped chicken casserole (so. freaking. good.), McDonald's (true story), breakfast for dinner, and pasta primavera.   And if we had name a sixth I'd say Hamburger Helper.  To this day I still get cravings for a box of Hamburger Helper.  The McDonald's though, I've moved on from.

Out of the truly home-cooked meals, pasta primavera, was one of my favorites.  It's a pasta dish my dad would make pretty frequently and I was always excited when that was on the menu for the night.  So it seems funny that since leaving home, oh y'know...10 years ago, I've never made it myself.  I'm not sure why either, because it's a really simple dish that even a college student could make.

One Pot Tortellini Primavera

This version isn't anywhere close to my dads, as he would use fettuccine noodles, different veggies than what I used, and he usually served it with chicken on top, but this one pot meal definitely gets points for convenience and extra cheese in the tortellini.  You can't go wrong with extra cheese.

How to Make One Pot Tortellini Primavera

This one pot dish could not be easier.  You start by sautéing the onion and carrots in butter (olive oil works, too!) in a large skillet or pot. I used to make this without this step, instead just adding it all to the pot and letting it cook, but I like the extra flavor from the butter and the onion and carrots need a few minutes of sautéing to completely soften, I find. Once the onions and carrots are slightly softened, simply add the broccoli, peas, tortellini, and vegetable broth in the pot. Press the tortellini and vegetables down into the broth to ensure they are mostly covered. Then let it simmer, covered for 10 minutes, until they are tender, and drain the excess liquid. Lastly, stir in red pepper flakes, garlic powder, salt, and all of that yummy cheese and cream.  That's it - dinner is served!

Being so simple and quick, this would be a perfect weeknight dinner.  It was also just as good the next day as leftovers!

One Pot Tortellini Primavera Questions

Can I Use Other Vegetables?

Definitely! The veggies in here are also super adaptable.  You could totally add mushrooms, zucchini, yellow squash, tomatoes, red bell pepper, cauliflower, snap peas, red onion, or anything else that is in your fridge or in season. Pretty much any fresh vegetables could work!

What Should I Serve Along with Tortellini Primavera?

I served this with that yummy kale salad that I posted on Monday, but I think a grilled chicken breast on top would be a great way to add some protein to the dish, too.

Can chicken broth be used?


Other Ideas for Variation:

  • Add a teaspoon of Italian seasoning
  • Use asiago or shredded Gruyere cheese
  • Add a squirt of lemon juice and zest
  • Add a dollop of cream cheese
  • Use penne pasta instead of tortellini

So tell me - what dishes bring you back to your childhood?

 Like this One Pot Tortellini recipe?  Then you'll love these, too:

Baked Butternut Squash and Gouda Tortellini

Roasted Tomato Basil Soup

Artichoke and Mushroom Tortellini in a Lemon Butter Sauce

Tortellini Salad with Cranberries, Pecans, and Feta

One Pot Tortellini Primavera

One Pot Tortellini Primavera

An easy, one-pot vegetarian pasta dish made with tortellini and veggies!
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 468kcal


  • 1 tablespoon unsalted butter
  • 1 onion sliced
  • 2 carrots peeled and diced
  • 2-3 cups chopped broccoli florets
  • 2 cups asparagus spears cut into ~2" pieces - Note: I only add the asparagus when they're in season. See note below.
  • 1 cup frozen peas
  • 9-10 oz. cheese tortellini
  • 4 cups vegetable broth
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼-1/2 cup heavy cream
  • 1 cup Parmesan cheese


  • In a large pot, add the butter over medium heat.
  • Add the onion and carrots, and cook until slightly softened, about 4-5 minutes.
  • Add the broccoli, peas, asparagus (optional - when in season), and tortellini.
  • Top with broth, pushing the pasta and vegetables under the broth so they are mostly covered.
  • Bring to a boil, and once boiling, reduce heat to medium, and cover with lid. Cook for 10 minutes, stirring occasionally, until tortellini and vegetables are soft.
  • Drain pasta, then return to pot.
  • Add red pepper flakes, garlic powder, salt, cream, and cheese. Stir well to combine.
  • Serve topped with additional Parmesan cheese.
  • Enjoy!


I only include asparagus when it's in season.  Instead I'll add extra broccoli or some chopped cauliflower.  


Calories: 468kcal | Carbohydrates: 49g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1957mg | Potassium: 547mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7202IU | Vitamin C: 63mg | Calcium: 461mg | Iron: 4mg
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    1. I'm definitely going to have to try out that Iowa Girl Eats recipe! Thanks for sending my way, Emily 🙂 And I keep joking with my husband that I'm going to eat McDonald's at least once during this pregnancy...I'm just waiting for the craving to hit!

  1. I'm craving this dish just thinking about it, Taylor! I'm sure that McDonalds craving is going to hit eventually! I crave pot roast on a weekly basis and it's all thanks to my childhood! Love this post! xo

    1. Haha I'm sure it will too, Justine! And ohhh pot roast! I forgot all about that - definitely a staple from my childhood too!