Vegetable Tortellini
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • ¼ cup olive oil
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped bell pepper
  • 2 cups thinly sliced zucchini
  • 1 pound baby portobello mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1 cup chicken broth
  • ¼ cup red wine
  1. Cook tortellini according to package directions. Drain.
  2. While tortellini is cooking, heat oil in large skillet over medium heat. Saute carrots, pepper, zucchini, and mushrooms until they begin to soften.
  3. Combine garlic, rosemary, and basil. Add to skillet and cook a couple more minutes.
  4. Add broth and wine, cook until vegetables are softened.
  5. Add tortellini, toss and cook until tortellini is reheated.
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