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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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Quote from the 11 year old: “I must say, whatever this sauce is, it is AMAZZZZZING. It even makes this cheese tortellini taste good.” (He had just informed me while cooking the tortellini that he wasn’t particularly fond of the brand I had chosen). This is a kid who is a pretty adventurous eater but does not like red sauces and is sick of alfredo sauce. So we rarely do pasta. Thanks for the easy, yummy recipe. He even wanted to have the leftovers saved to eat before going to his sport practice. (a rare compliment!) We used veggie broth for ours version.
hi, i was just wondering if you could use frozen cheese tortellini and if it would effect the cook time or if i should use water or broth.
Hi Anna, I’ve definitely used frozen cheese tortellini for this recipe. You may have to add a couple more minutes to the cook time, but not a lot. Just take a look at the package and see how long they say to cook it for, and that’s probably about the right time. I’m guessing it’s 5 minutes or less. You can use either water or broth, that won’t affect that cooking time. If you need anything else or have other questions, please just let me know! Thanks.
Meggan. Made this for my 10 year old and he liked it, but mine, too, turned an almost unappetizing brown color and quite thick. I would like to make it again for him, but this time I would like to watch your tutorial… I just can’t find it. Your post says to “scroll down”,and I have… it’s probably a case of I’m looking too hard and it’s right under my nose. Can you send me a link to the video? I would really like to see what I’m doing wrong so my dish looks as delicious as yours. Thank you so much.
Hi Gloria, I’m so sorry you had issues!! And I’m sorry you don’t see the video. It should be immediately below this line of text: “Just use vegetable broth in place of chicken broth.” If you still don’t see it, you can also find my video on YouTube (it’s the exact same one). https://www.youtube.com/watch?v=P3gFk0uHcIw&feature=youtu.be
Sorry for the trouble and confusion, I hope this helps! Take care and please let me know if you need anything else.
Really good recipe! I sauteed asparagus in the butter and added bacon too!
Can you use the dry cheese tortellini?
Hi Jennifer, 100% yes! Just following the cooking instructions for that on the package. It should be about the same, I think. Whatever it says, it will work just fine. Thank you for the question!
Hi Meggan! The s was an awesome recipe!! It got thumbs up from all three kids (1y, 6y, and 8y)!! They were begging for more! Unfortunately this recipe was a last second find and I didn’t have chicken broth on hand but I used a couple of bouillon cubes and it turned out great! It was brown but only because I ‘melted’ the butter a little too long! It still tasted wonderful!! Thanks again!!
I’m excited to try this! Do you think it would be meal prep friendl? Maybe freezer stash or even in the fridge on Sunday afternoon for Monday night?
Hi, Lauren! Thanks for your question. I *think* it would be meal-prep friendly, especially just 1 day in advance. It’s basically just pasta so that always reheats nicely. I will definitely have to try that out myself so I can update the post! Great question. I definitely think it’s worth a try and should work just fine. Thank you!
This recipe sounds amazing! Going to try it tonight. But on a side note, to make it vegetarian the Parmesan cheese needs to be omitted too.
Hi Jordan, I know lots of vegetarians that eat cheese. Any special reason Parmesan would pose a problem? Thanks for your help! I appreciate you!
Hi Jordan! My assistant Jana (a vegetarian) informed me that the calf rennet is the problem with the Parmesan. I didn’t realize although I should have because I know how cheese is made! She suggested substituting a vegetarian Italian hard cheese from someplace like Whole Foods. Sorry about that and thank you for your help!
Meggan,
I love this dish and will be making it for a party this weekend. I was curious on your suggestion for travel. The party is 45 min from where I live and I don’t know if I should cook the sauce and tortellini and mix at the party or just reheat the dish when we arrive? I want the guests to get the best experience with this dish!
Thank you for any suggestions!
Lindsey
Hi Lindsey! I haven’t tried this so I can say for sure, but my guess would be that you could just mix it all together and reheat the dish when you arrive. I’m not sure there is much difference between keeping the sauce separate vs. mixing it all up. I would love to hear how it turns out for you though! Thanks for your question.
Ok hmmm I think I put too much chicken broth in then. Thank you!