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creamy tortellini alfredo

(1 rating)
ShoeGirl avatar
Recipe by
Lisa Swarm
@ShoeGirl
Indianapolis, IN

I loved the Buca Di Beppo tortellini but in my area they stopped selling it. Thumbing through a Kraft magazine that I received years ago I found their version of tortellini and kept the sauce recipe and changed the items that they added to customize it similar to what Buca use to serve. I hope you enjoy this as much as my family. This is a request of friends and family for the recipe so I figured I would share with all. As an alternative I have seen bacon added.

►
(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For creamy tortellini alfredo

  • 1 can
    14.5 oz chicken broth
  • 1 c
    water
  • 2 pkg
    9 oz each cheese tortellini
  • 4 oz
    cream cheese
  • 1 c
    frozen peas
  • 3/4 c
    finely shredded mozzarella cheese
  • 1 c
    frozen broccoli florets
  • 1 c
    finely chopped red bell pepper

How To Make creamy tortellini alfredo

  • 1
    Pour broth and water into large sauce pan. Stir. Bring to boil. Add tortellini. Reduce heat to meduim-low; cover. Simmer 8 to 9 minutes or until tortellini is tender. (Don not drain.)
  • 2
    Add cream cheese, peas, broccoli and red pepper; stir. Heat 2 to 3 minutes or until cream cheese is completely melted stirring occasionally.
  • 3
    Stir in shredded cheese. Let sit a few minutes off the heat for cheese sauce to thicken up.
  • 4
    Enjoy!
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