Tortellini in a Creamed Vegetarian Sauce

by Sharon on March 29, 2012

The creamy vegetarian sauce is made from a simple soup, with few ingredients. Blending a portion of this after cooking, and adding back to the soup makes a delicious, filling cream sauce for the tortellini.

Using yellow split peas, rather than traditional green split peas, gives it a bright, spring color!

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Tortellini in a Creamed Vegetarian Sauce

Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 43 minutes


  • 1 cup dried yellow split peas  45 cents
  • 8 organic carrots 72 cents
  • 6 medium potatoes  30 cents
  • 10 cups of water
  • A few shakes of salt and pepper
  • 2 packages Buitoni three cheese tortellini ($3.59 for each 9 oz. pkg.) $7.18


  • Start by making a soup: Pour the yellow split peas in a large pot. Peel and cut potatoes and carrots. Add to pot. Cover this with 10 cups of water. Bring to a boil.
  • Cook on medium heat, stirring occasionally for 35 minutes.
  • Scoop out 2 and 1/2 cups of the soup and place in a blender. Liquefy to a creamy consistency. Then pour this back into the pot.
  • Add tortellini to soup. Bring back to a boil. Cook on Medium heat for 8 minutes.
  • Serve with bread and butter, if desired.

Cost $8.65

{ 2 comments… read them below or add one }

david carlson March 30, 2012 at 10:26 am

This looks very interesting. I look forward to trying it. What a great lowfat sauce


Kelly May 22, 2012 at 5:05 pm

Where did you find dried yellow split peas?
I have made it using regular green split peas and also lentils. It is delicious!


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