One Pan Skillet Tortellini and Broccoli Dinner

20 minutes is all you need to make delicious skillet tortellini and broccoli. Pan-fry cheese tortellini with broccoli in sherry butter.

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Have I mentioned before that I love one-pan meals? Maybe just once or twice? Per week. Yeah, we like one-pan meals. Especially right now while our dishwasher is out of commission!

One-pan meals are great for so many reasons. And this one is super easy to make, fairly healthy, and was enjoyed but my entire family. That’s a winner in my house!

I love cheese tortellini and have found a few ways to make it besides just the traditional boiling and adding sauce. I’ve made it in a soup with sausage and tomato soup. We’ve also had tortellini in a chicken salad which was a delicious, light, refreshing summer meal.

But today, we are cooking it in the frying pan! This meal takes only about 20 minutes. And since there’s no meat, it’s a perfect Meatless Monday meal, especially since Mondays are often hectic. The skillet tortellini and broccoli doesn’t take a lot of prep, and you don’t need to take anything out early. It’s really a meal that can be made on a whim.

Why This Skillet Broccoli Tortellini Stands Out

This one-pan recipe delivers on weeknight speed and flavor. Tortellini gets golden in the skillet while broccoli tenderizes in the same pan, picking up buttery, garlicky notes. It’s ready in about 20 minutes, keeps dishes to a minimum, and highlights broccoli without hiding it under heavy sauce—perfect for a quick, skillet method rather than a baked casserole or lemon-forward variation.

Ingredient Spotlight

• Broccoli: Fresh florets give the best bite, but frozen works if thawed and patted dry so it sears instead of steams.
• Tortellini: Refrigerated cheese tortellini cooks fast and holds up to pan-frying; frozen can be used with a few extra minutes.
• Aromatics: Butter, garlic, and a splash of sherry build a savory pan sauce that coats every bite without feeling heavy.
• Finishes: Parmesan adds saltiness; a squeeze of lemon or pinch of red pepper flakes brightens at the end if you like a zing.

More about the Tortellini and Broccoli Simple Ingredients

Olive Oil

A little olive oil is used to saute the broccoli for a few minutes to make it soft. You can substitute this for other medium-temperature oils if needed. 

Broccoli

I prefer fresh broccoli for this recipe. You can purchase a head of broccoli and chop it, or buy it already cut into broccoli florets. Either will work well. I don’t suggest frozen broccoli as it tends to be more soggy. 

Garlic

It’s best if you can use fresh garlic cloves as it will have the most flavor. If you have jarred minced garlic you’ll want to verify the conversion from cloves to tablespoons. 

​Salt

A little bit of salt goes a long way here. 

Butter

Use unsalted butter in this recipe. If you only have salted butter, then omit the salt from the previous step. The butter helps prevent the cheese-filled tortellini from sticking to the bottom of the pan. 

Cooking Sherry

Make sure to get a good grade of cooking wine when choosing your cooking sherry. The sherry adds a bit of a sweet taste to the meal without overpowering everything. 

Cheese Tortellini

For this recipe, you can use either frozen tortellini or fresh tortellini. I tend to purchase frozen tortellini just because it is easier and I can keep it on hand for nights we need a quick meal. 

Black Pepper

Just as with the salt, a little bit goes a long way. Add a dash of black pepper to your meal for a boost of flavor. 

Parmesan Cheese

​Shredded parmesan cheese is the perfect garnish to top off this tortellini recipe. While parmesan goes the best, especially with the cooking sherry, you could also garnish with mozzarella cheese, white cheddar cheese, or another white cheese. 

Add-Ins and Topping Options

Every meal can be made as written in the recipe, or you can always change a few things to your family’s preferences. Try adding any of these to your cheese tortellini pasta for a quick weeknight dinner that everyone will love.

• Top with red pepper flakes for a bit of a kick
• Use chicken stock in place of cooking sherry for a more mild flavor
• Squeeze a bit of lemon juice over the broccoli
• Mix in some kalamata olives or black olives
• Wilt fresh spinach leaves for a spinach tortellini meal
• For a creamy meal, add in some cream cheese, Alfredo sauce, or heavy cream

Lighter and Special-Diet Options

For a lighter finish, swap half the butter for olive oil and finish with lemon instead of dairy. To reduce sodium, use low-sodium broth in place of pasta water and season at the end. Vegetarian versions shine with cheese tortellini; omnivores can add sausage or chicken without changing the core method.

Helpful Equipment Notes

A 12-inch skillet gives tortellini and broccoli room to brown. Use tongs to turn florets so they sear on multiple sides. A microplane makes fast work of Parmesan and lemon zest if using the lemony variation.

Tortellini and Broccoli Step by Step

Ingredients

• 2 tbsp olive oil
• 1 head broccoli (chopped)
• 4 cloves garlic (minced)
• 1 tsp salt
• 3 tbsp butter (unsalted)
• 1/4 cup cooking sherry
• 19 oz cheese tortellini
• 1/4 tsp black pepper
• 4 tbsp parmesan cheese (shredded)

Preparation

Add the olive oil to a large saute pan or large skillet over medium heat. Once it’s warm, add the broccoli and cook for about 5 minutes, stirring often. The broccoli should be slightly tender.

Add the garlic and salt to the broccoli and cook another 2-3 minutes.

Remove the broccoli from the pan. Melt the butter in the pan and pour in the cooking sherry. Add the tortellini and cook for about 5-7 minutes, stirring occasionally.

Return the broccoli to the pan and stir. Season with the pepper.

Serve immediately garnished with parmesan cheese.

Tortellini and Broccoli Leftovers

Storage: Store any leftovers in an airtight container in the refrigerator.

Reheating: To reheat, place in a small skillet and warm over medium heat. Add a bit of olive oil or butter if the pasta is dry.

Recipe

Skillet Tortellini and Broccoli

20 minutes is all you need to make delicious skillet tortellini and broccoli. Pan-fry cheese tortellini with broccoli in a sherry butter.

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

broccoli

|

one pan

|

skillet meal

|

tortellini

Dietary Needs:

Egg-Free

|

Nut-Free

Cooking Method:

One-Pan Meals

Servings: 4

5 from 6 votes

Ingredients

• 2 tbsp olive oil
• 1 head broccoli (chopped)
• 4 cloves garlic (minced)
• 1 tsp salt
• 3 tbsp butter (unsalted)
• 1/4 cup cooking sherry
• 19 oz cheese tortellini
• 1/4 tsp black pepper
• 4 tbsp parmesan cheese (shredded)

Recommended Equipment

• Saute Pan
• Wooden Spoon
• Chef Knife
• Cutting Board

Instructions

• Add the olive oil to a large saute pan over medium heat
• Once it’s warm, add the broccoli and cook for about 5 minutes, stirring often, until the broccoli is slightly tender
• Add the garlic and salt to the broccoli and cook another 2-3 minutes
• Remove the broccoli from the pan
• Melt the butter in the pan and pour in the cooking sherry
• Add the tortellini and cook for about 5-7 minutes, stirring occasionally
• Return the broccoli to the pan and stir
• Season with the pepper
• Serve immediately garnished with parmesan cheese

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Nutrition Facts

Skillet Tortellini and Broccoli

Amount Per Serving (1 g)

Calories 633 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g55%

Cholesterol 77mg26%

Sodium 1373mg57%

Potassium 492mg14%

Carbohydrates 70g23%

Fiber 9g36%

Sugar 6g7%

Protein 27g54%

Vitamin A 1252IU25%

Vitamin C 137mg166%

Calcium 329mg33%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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