This is an absolutely easy and simple dish! And it tastes like it took double the time and effort!
I purchased dried cheese and spinach tortellini. They were small, but easily one bite which I liked.
You could make your own, but that would add a ton of time and effort. I’m sure it would be worth it - but this is easily a twenty minute dinner as is.
Cooking the tortellini in the chicken broth does infuse a nice amount of flavor into the pasta.
The sauce is very Alfredo like. Rich and creamy. I was surprised it was only three ingredients.
The cream and butter blend nicely and cook just as nicely. I was wondering if the sauce would thicken without flour, but it does. Just make sure you keep the heat low so it doesn’t scorch.
The parmesan cheese gives you all the saltiness you need in the dish.
This recipe is quick, easy, and delicious!
TORTELLINI ALLA VENEZIANA
1 Pound Tortellini
6 Cups Chicken Broth
1 Pint Half and Half
2 Ounces Butter
3 Ounces Grated Parmesan Cheese
Boil tortellini in chicken broth until tender, about 8 to 10 minutes. Cool in broth and then drain. Combine the half and half with the butter. Bring to a boil and add the tortellini. Simmer for three minutes. Add parmesan cheese and shake pan until the sauce thickens. Serve hot.
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