1/2cupvegetable brothchicken broth can be substitute if not vegetarian
2teaspoonsflour
1/2teaspoonpepper
1/4teaspoonsalt
1/2teaspoongarlic powder
1package (8 ounces)cream cheeseI used reduced-fat
3/4cupmilkI used 1%
1/2cupmozzarella cheese
Optional: fresh basil
Instructions
Bring a large pot of salted water to boil.
While the water is boiling, prepare the vegetables. Wash, remove the stems, and chop the broccoli.
Peel and thinly slice the carrots. Remove the stems and seeds of the peppers and slice or chop.
Pour the frozen tortellini into the water and cook according to package instructions adding in the carrots at the same time. Drain and rinse under cold water.
Meanwhile, saute the chopped broccoli and bell peppers with the olive oil until tender. Add in the corn for 1-2 minutes.
In a blender, combine the vegetable broth, flour, pepper, salt, and garlic powder. Pulse until combined. Add in the cream cheese (make sure it is at room temperature) and pulse until everything is smooth and creamy.
In a small saucepan, pour in the milk and bring it to a warm temperature. Stir in the cream cheese slurry slowly to the milk while whisking briskly. Once combined, stir in the mozzarella cheese.
Combine the tortellini and sauteed vegetables to the same pot used to boil the tortellini in.
Pour the cream sauce over everything and mix well. Adjust seasonings to taste and if desired, serve with fresh basil.