Cheese Tortellini in Garlic Butter Sauce

An easy, delicious recipe for Cheese Tortellini in a simple Garlic Butter Sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less.

Out of all the tortellini recipes I’ve tried, this is my favorite way that I turn to again and again. It’s easy to make and everyone loves it, and it’s fun as either an appetizer or a main dish.

This cheesy tortellini recipe is absolutely delicious but you must season it properly. I love low-sodium chicken broth as much as the next person, but it doesn’t work well here. Use homemade chicken broth if you have it or mix up a batch from the “Better than Bouillon”. If you don’t, your sauce will have a bland flavor and you will be disappointed.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base (Culinary Hill may earn money if you buy through this link). For a vegetarian version, substitute vegetable broth.
• Cornstarch: All-purpose flour can be substituted for cornstarch. However, you may have to cook the sauce an additional 3 to 4 minutes.
• Cheese tortellini: The cooking times in this recipe are based on frozen cheese tortellini. To substitute fresh or refrigerated tortellini, cook it for 2 to 3 minutes (it should be floating). To substitute dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
• Butter: Do not substitute unsalted butter or your sauce may be bland.

Step-by-step instructions

1. Set aside 1 ½ cups of broth in a small bowl and whisk the cornstarch into it. Heat the remaining broth in a saucepan until boiling. Add tortellini and cook until the tortellini floats to the top of the water and the internal temperature of a tortellini is 165 degrees (see package instructions). Gently drain and set aside.

2. In a non-stick skillet, melt the butter over medium heat until it foams. Add the garlic and dried basil and stir for 2 minutes to sauté the garlic.

3. Then add the broth and cornstarch mixture and bring to a boil. Turn the heat down and simmer until the mixture thickens, only 1 or 2 minutes.

4. Stir in the al dente tortellini and toss in the garlic butter mixture to coat every piece. Garnish with fresh basil or parsley and Parmesan cheese.

Recipe tips and variations

• Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Mushrooms: To add fresh mushrooms to the dish, first cook them down in olive oil with a little salt to encouraging sweating. Then, proceed with stirring in the garlic in step 2.
• More mix-ins: To make the tortellini a fuller meal, stir in cooked shrimp, prosciutto, crispy bacon, or veggies like blanched broccoli, red bell pepper, olives, or artichokes. Consider choosing different textures (some soft, some crunchy).
• Tortellini skewers: Use toothpicks or small skewers to serve up appetizer portions of Cheesy Garlic Tortellini.
• Tortelloni vs tortellini: Both types of stuffed pasta have the same basic shape. However, tortellini are smaller (generally about 2 grams each) and tortelloni are larger (generally about 5 grams each).
• Tortellini cooking times: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.
• Tortellini with marinara: Try my quick marinara sauce with cooked cheese tortellini. For more richness, stir some cream cheese into the sauce, then top with mozzarella cheese, pop it under the broiler, and enjoy baked tortellini.
• Tortellini pasta salads: Cheese tortellini makes a fun, fantastic based for your next pasta salad. I love my Italian Pasta Salad made with cheese tortellini instead of the rotini. Or, try Easy Cold Pasta Salad and swap out the noodles to make a tortellini salad instead.
• Sausage Tortellini Soup: This quick, satisfying meal is made with cheese tortellini, Italian sausage, and fresh kale, and it’s ready in about 30 minutes. Add a splash of heavy cream for a creamy tortellini soup, or sub spinach for the kale to make a spinach tortellini soup.
• Slow Cooker Chicken Tortellini Soup: A delicious, tortellini-take on Chicken Noodle Soup. This one is always a crowd-pleaser and made right in your crock pot.

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Easy Goulash Recipe

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More From Culinary Hill

Cheese Tortellini in Garlic Butter Sauce

By Meggan Hill

An easy, delicious recipe for Cheese Tortellini in a simple garlic butter sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less.

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Calories 508

4.98 from 1080 votes

ReviewPrint

Equipment

• Dutch oven (I love my Le Creuset!)

Ingredients 

US CustomaryMetric

• ▢ 32 ounces chicken broth or vegetable broth, divided (see note 1)
• ▢ 2 tablespoons cornstarch (see note 2)
• ▢ 1 (16 ounce) package frozen cheese tortellini (see note 3)
• ▢ 4 tablespoons butter (see note 4)
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons dried basil
• ▢ 1/4 cup freshly grated Parmesan cheese for garnish
• ▢ Fresh basil chiffonade, for garnish, optional

Instructions 

• In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165 degrees. Drain completely.
• Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
• Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
• Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

Recipe Video

Notes

1. Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base (Culinary Hill may earn money if you buy through this link). For a vegetarian version, substitute vegetable broth.
2. Cornstarch: All-purpose flour can be substituted for cornstarch. However, you may have to cook the sauce an additional 3 to 4 minutes.
3. Cheese tortellini: The cooking times in this recipe are based on frozen cheese tortellini. To substitute fresh or refrigerated tortellini, cook it for 2 to 3 minutes (it should be floating). To substitute dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
4. Butter: Do not substitute unsalted butter or your sauce may be bland.
5. Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Calories: 508kcalCarbohydrates: 55gProtein: 21gFat: 23gSaturated Fat: 11gCholesterol: 77mgSodium: 1523mgPotassium: 195mgFiber: 4gSugar: 3gVitamin A: 399IUVitamin C: 16mgCalcium: 265mgIron: 4mg

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