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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.
Table of Contents
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
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
What goes good on tortellini?
Cheese tortellini comes with my fillings: cheese, ground beef, Italian sausage, and more. Depending on the filling, tortellini are delicious with everything from cream-based sauces to red marinara-type sauces, browned butter, pesto, and even walnut sauce. They remind me of ravioli, so if you’d eat it with ravioli, you can eat with tortellini.
More easy weeknight dinners
30 Minute Meals
Easy Goulash Recipe
30 Minute Meals
The Best Turkey Tacos
30 Minute Meals
Pesto Cavatappi (Noodles & Company Copycat)
30 Minute Meals
Balsamic Glazed Chicken
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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.
Equipment
- Dutch oven (I love my Le Creuset!)
Ingredients
- 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
- 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.
- 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.
Nutrition
Calories: 508kcalCarbohydrates: 55gProtein: 21gFat: 23gSaturated Fat: 11gCholesterol: 77mgSodium: 1523mgPotassium: 195mgFiber: 4gSugar: 3gVitamin A: 399IUVitamin C: 16mgCalcium: 265mgIron: 4mg
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I followed this recipe but put my own little spin buy using 1 pack each of chicken & pancetta tortellini and spinach & cheese tortellini. Added 1 tbsp of champagne vinegar to the sauce and when i tossed everything together i added some pepper & can of green beans. Garnished with parsley and parmesan, absolutely amazing
Thank you for your comment, Savannah! I love the additions, yum! – Meggan
This was fast and delicious BUT, I used a 2 quart sauce pan for the tortellini and the remaining chicken broth was in no way enough to cook it! I added 2 cups of water (I had no more chicken broth) and it was fine. I could have added some Chicken Better Than Bullion but decided to try with out and it was just fine. I also first mixed the corn starch in a small amount of the reserved broth, before adding it to the rest of the reserved amount, to avoid lumps. It all goes very fast so be sure everything is prepped and ready to go before you start! I think next time I will add just a bit of cracked pepper at the end along with the fresh basil and maybe use fresh basil instead of dried. All in all, this recipe is a keeper!
Hi Luanne, thank you for your comment and feedback! I’m glad you loved it! – Meggan
I used Better than Bouillon and 32oz of water to boil the tortellini. Followed the butter / garlic steps. Strained the tortellini out and whisked corn starch in the boiling liquid from tortellini pot. Dumped it on with the butter/ garlic mixture. Boiled to reduce. Added tortellini to warm and sprinkled cheese on top. It thinned the sauce so a warm crusty bread could dip in its deliciousness. This was the first blog recipe I’ve tried out of a hundred or so in months that actually was a scrumptious keeper. A++++
I’m so happy you loved it, Jacklyn! Thank you for taking the time to write such a nice, detailed comment. I appreciate you sharing. Take care! – Meggan
Excellent! We all loved it. I added a tablespoon of Better than Bouillon chicken base to the boiling water instead of broth. I would even make a little extra sauce for any leftover tortellinis.
I’m so glad you loved them, Lori! (I’m a fan of Better than Bouillon, also!) Take care! – Meggan
Why wouldn’t you just use 1 1/2 cups of the stock you boiled the tortellini in for the sauce? Why use more that what is already in play?
Hi Jacklyn, thank you for your question! It has too much extra starch in it from cooking the tortellini. I found it made the sauce too thick and unappetizing. Other readers have made the sauce with the tortellini broth and loved it. It’s up to you. – Meggan
HI MEGGAN, JUST WANTED TO TELL YOU THAT I’M GOING TO MAKE THIS TOMORROW. SOUNDS FANTASTIC! THE ONLY DIFFERENCE WILL BE – I’LL BE USING THE DRIED PASTA INSTEAD OF FROZEN., BUT IT SHOULD BE GREAT ANYWAY. THANKS FOR THIS. HAVE A GREAT WEEK.
Hi Diane, thank you so much for your comment! If you are using dried tortellini, make sure to follow the instructions on the package to cook them (should be about 10 to 11 minutes). I hope you love it! Please write back with any questions! – Meggan
Nowhere does it state the total amount of broth. First direction is to take 1 and a half cups of broth to cook the tortellini in. Next it says to take the remaining broth and whisk in some ingredients. I don’t understand what amount of the remaining broth is?
Hi Karen, sorry for the confusion! The amount of broth is the first item listed in the ingredients in the recipe card. It’s 32 ounces chicken broth or vegetable broth, divided. You can access the recipe card using the “Jump to Recipe” button at the top of the page, clicking the “Cheese Tortellini in Garlic Butter Sauce Recipe” link in the Table of Contents, or by scrolling down to the recipe itself. I hope you love this recipe! Take care! – Meggan
So very yummy. I made it exactly to the specifications. I had to add more broth as I used a 20 oz tortellini package. Because I like my food saucy . Other than that none of the ingredients were changed. I will be making this again. And it will be saved on Pinterest and shared on FB if possible.
Thank you so much for your comment, Pamela! I’m so glad you loved it! Happy cooking! – Meggan
This recipe is so simple but so delicious! Yum! Thanks for sharing!
You’re welcome, Steph! I’m delighted you loved it! – Meggan
Delicious simple sauce for fresh tortellini! Yum!! Better Than Bouillon is the best staple ingredient ever!
Hi Julie, I agree! I’m so glad you loved them! – Meggan