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Photo of delicious Skillet Cheese Tortellini with Ham & Peas.

Skillet Cheese Tortellini with Ham & Peas

Chef Jenn
Skillet Cheese Tortellini with Ham & Peas is one of my favorite no-fuss weeknight meals. With cheesy tortellini, smoky ham, sweet peas, and a creamy Parmesan sauce—all made in one skillet—it’s rich, comforting, and on the table fast. Whether you're cooking from the fridge or feeding a crowd, this dish hits all the marks.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine American, Italian-Inspired
Servings 4 servings
Calories 396 kcal

Ingredients
  

  • 1 tablespoon butter
  • 1 small shallot or ½ small onion, finely chopped
  • 2 garlic cloves minced
  • 8 oz mushrooms
  • 1½ cups cooked ham diced
  • 1 20 oz cheese tortellini refrigerated
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • salt
  • black pepper
  • fresh parsley or chives for garnish

Instructions
 

  • Melt the butter in a large, deep skillet over medium heat. Add the shallot and garlic and cook for 1–2 minutes, just until fragrant and softened.
  • Add the mushrooms and sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and become golden and tender.
  • Stir in the diced ham and cook for another 2 minutes to warm it through and develop a little color.
  • Add the cheese tortellini to the skillet and pour in the chicken broth. Gently stir to combine.
  • Cover the skillet with a lid and bring to a simmer. Cook for 5–6 minutes, stirring occasionally, until the tortellini is tender and most of the liquid has been absorbed.
  • Uncover and stir in the frozen peas and heavy cream. Simmer for another 2–3 minutes until the sauce starts to thicken slightly.
  • Sprinkle in the Parmesan and stir until the cheese has melted into the sauce. Taste and season with salt and black pepper as needed.
  • Serve hot, with more Parmesan and a sprinkle of fresh herbs if you’re feeling fancy.

Notes

Chef Jenn’s Tips

  • Refrigerated tortellini works best here for quick cooking, but if you're using frozen, just add a few extra minutes to the simmer time.
  • Don’t skip the mushrooms—they add depth and make the whole dish feel more satisfying.
  • If your sauce gets too thick, splash in a bit more broth or cream to loosen it up.
  • Want a hint of heat? A pinch of red pepper flakes does the trick.
  • Leftover holiday ham? This is the perfect way to repurpose it into something new and exciting.

Nutrition

Serving: 2cupsCalories: 396kcalCarbohydrates: 11gProtein: 19gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 117mgSodium: 1171mgPotassium: 505mgFiber: 3gSugar: 6gVitamin A: 1340IUVitamin C: 27mgCalcium: 211mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cheese tortellini soup recipe, leftover ham recipe, one-skillet meal, weeknight dinner
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