A creamy pasta dish loaded with vegetables and delicious spinach ricotta tortellini that the whole family will love.
Peel and dice carrots and celery, slice zucchini and squash, cut broccoli into smaller pieces and place in a large mixing bowl. Set aside.
In a large dutch over, melt butter over medium heat and sauté onions and garlic until translucent.
Add vegetables and continue cooking for approximately 4-5 minutes.
Pour vegetable broth into saucepan and heat up for a minute or two then add heavy cream and parmesan cheese. Season to taste.
In a medium sauce pan, boil tortellini a minute less than the package directions.
Drain tortellini and add to vegetable mixture. Gently stir and enjoy!
Recipe slighty adapted from The Pioneer Woman