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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.
This 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”.
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. Gently drain and set aside.
- In a non-stick skillet, melt the butter over medium-high 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 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.
- 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.
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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.
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 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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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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
Can I save this to pinterest? I don’t see that option
Hi Karen B! Here’s the link to pin it – https://pin.it/4z6mzoT. Take care! – Meggan
Loved it and paired it with your balsamic tomatoes chicken.
I subbed arrowroot powder 1:1 for the corn starch.
Huge family hit!!!
Hi Jessica! I’m so glad it was a hit! Thank you for your comment! – Meggan
I love this!!! Made it multiple times. I like the fact there is no cream!! Save on the calories.
Thank you so much for your comment, Susan! I’m so glad you love it! – Meggan
i made this as a 911 recipe ( the dinner i was intending to make went south and needed a quick dinner) i doubled the tortellini, added fresh spinach, diced tomatoes, Tuscan seasoning and cream to the recipe to make it creamier and it came out delicious. i would recommend playing with the spices and finding your flavor profile before adding the tortellini. overall pretty good.
Hi Danielle, thank you so much for your comment! I’m glad this was able to help you out in a pinch. Take care! – Meggan
Delicious and easy! And I always mess up a homemade sauce! Def a must make again
Glad you loved it, Shea! Take care! – Meggan
Followed the recipie exactly as an easy weekeday meal and was awesome. Conplete hit with everyone. Thanks for the great recipie
You’re welcome, Aleasha! Take care! – Meggan
Was looking for a new quick and easy recipe. This was just that and taste delicious. I followed the exact recipe then added some fresh broccoli. The sauce came out very good, just follow recipe instructions and you can’t go wrong. I have already recommended this recipe to friends and family.
Thank you for taking the time to write, Candace! I’m so happy you loved it! Take care! – Meggan
Delicious, fast, easy, no weird ingredients. I added some frozen spinach & a bit of cream to the sauce. Loved it. Thank you for making my meal making easier.
You’re so welcome, Carla! I love the addition of spinach and cream. YUM! – Meggan
Hi
it came out very good. I did not boil the tortellini with broth but simply water and a bit of salt. Then I only add 1 cup of chicken broth with 1/2 of cold water and mixed it with cornstarch. It was very creamy and delicious taste from garlic. thanks
Like others, I was not pleased with the texture and the overall vibe of this sauce at first. Seriously reminded me of gravy on thanksgiving. But I saved mine by adding heavy cream and it’s actually really good now. I added the cream and simmered it for extra time to thicken it and it’s a great texture and delicious. Just an idea!
Hi Leigh, sorry you didn’t care for the sauce. Happy you were able to adjust it to your liking. Thank you for the suggestion! – Meggan
Just perfect! The sauce had so much flavor! I’m reducing dairy in my diet and this was a wonderful sauce for the tortellini. Thank you!
Hi Lynda, so happy you loved it! Take care! – Meggan
But the favor was amazing!!!
Glad you loved it, Tanya! Thanks for the feedback!
Better as a side then a main dish it’s not filling.
Wow, this was Olive Garden yummy! Thanks for sharing. 😀
You’re welcome, Wendy! Glad you loved it!- Meggan
Absolutely delicious sauce! It came together quickly. This sleeper for sure!
Hi Michele, so glad you loved it! 😊 – Meggan
I only had a 20 package of refrigerated cheese tortellini so I bumped the chicken broth way up to about 4 cups. I used flour instead of cornstarch since I didn’t have any. In the butter/garlic, I sautéed frozen broccoli florets and precooked frozen grilled chicken strips. Added the broth/flour mixture, then the tortellini. It was way too thick so I added another cup of broth. Then I mixed in a handful of grape tomatoes sliced in half. A dash of Italian seasoning, a bit of salt, and topped with dried parsley. This was a hit with my son and grandson! So quick and easy too!
Next time I’m going to forego the cornstarch/flour. It really isn’t needed.
I made this recipe for lunch with the kids but I added some seasoning to shrimp and added it to the dish and it was excellent.
I added two packets of TRUE lemon…it was amazing! Thank you 😊
Sounds amazing Sherrie, thanks for the comment! – Meggan
Something about this is off and I don’t know what but it was so thick and gelatinous and not good. I’m so sorry. I hate leaving bad reviews but it was like the texture of eating slime and i followed the recipe to a T. Maybe it didn’t need the cornstarch? I’m not sure.
I had the same experience. It was very chicken noodle soupy, with the consistency of snot.
Same, it was truly awful and a waste of food.
This dish was fast and easy to make, and it was deliciousl I love garlic so I added another clove. Will definitely make this again.
A bit surprised by all the negative reviews……. though I did need more broth/water for the tortellini boiling, I thought it tasted great! So easy to do, even with the added pressure of cooking for your MIL for the first time! Thanks :)
My family and I really enjoyed this! I do wonder if the broth measurement is off for cooking the tortellini. 2.5 cups of broth barely covered 16 ounces of tortellini–I had to greatly increase the amount. But aside from that, this was delicious and my husband and stepson LOVED it from the first bite. Don’t believe the bad reviews. Just follow the directions (but I would say do 3x as much broth for cooking the tortellini) and you’ll have a winner on your hands. This was great because it was so easy to do & I got so many compliments.
It is hard to rate this recipe, as you appear to have missed off the qualities for each ingredient. I know we all tweak recipes to suit our personal tastes but without a guide, there is nothing to start with. A photo of ingredients isn’t very helpful, especially for corn starch where the quantity is so important to get the correct thickness.
Hi Jane, did you scroll down to the recipe card? All quantities are listed there. – Meggan
its was good and yummy but its hard to read but its really good
Hey I’m just wondering for this recipe…..are we supposed to throw out the 2 1/2 cups of broth that we cooked the tortellini in? I know we’re supposed to mix the 1 1/2 cups of broth with cornstarch and use that to cook the sauce, but I’m just wondering if I should’ve used that broth that was drained or toss it.
Hi Kayla, yes, the broth the tortellini is simmered in is drained off. Some readers have made the sauce from the simmering broth and loved it, though. Enjoy! – Meggan
Apologies for the comment but this is not a good recipe! Cornstarch in tortellini? I have tried it with fresh tortellini and I wasted a bag of the finest cheese tortellini. And it was too salty. I will give it a 0 star.
To be honest, I would scale back on the cornstarch by a whole tablespoon or get rid of it altogether and use pasta water instead. It was really hard to get passed the slimey texture. I added Italian sausage and spinach – when it was done and on my plate, added a wedge of lemon and a sprinkle of chili flakes!
This was so simple and so yummy! I cut the recipe in half and added fresh parsley. will be making it again.
Thanks
Not sure what I did wrong but mine came out slimy and the texture was weird. Didn’t look like the picture. I ended up draining a bunch of the liquid and frying the tortellini to make it edible. I think next time I would do a lot less corn starch maybe?
Hi Katie, sorry your tortellini came out slimy! I’ve not had that happen to me, but I wonder if possibly some of the tortellini filing came out of the pasta, or possibly the cornstarch wasn’t completely whisked into the broth before adding it to the butter-garlic mixture in the pan. Sorry again, I hope this helps! – Meggan
Love this recipe! Super easy and very tasty! Used the suggestion of adding some spinach and I also added some browned fully cooked chicken sausage to make it a little heartier! This recipe is definitely going in my what’s for dinner rotation ;)
Thanks Tammy, that sounds delicious! So glad you liked the recipe. – Meggan
Wonderful and quick . Love this. Added spinach and roasted brussels on the side.
Ooooh roasted brussels!! Thanks for that idea!
Lovely
Made this exactly as outlined with Vegetable Broth. My daughter said she could eat this every night for the rest of her life!
Hi Autumn, she and I both! I’m glad she loved it! – Meggan
Loved it! Simple fast and tasty!
Thanks Maria! – Meggan
I can’t find a link to save this to Pinterest even though it suggests saving it to Pinterest. Am I missing it somewhere??
Hi Nancy, thank you for pointing that out! I’m so sorry about that! Here’s the link to pin it – https://pin.it/4z6mzoT. Thank you again! – Meggan
THANK YOU for this recipe!! It was a hit for my picky eaters!! Nice change from heavy pesto. The sauce paired well with the Kirkland’s brand tortellini from Costco!
Thanks Eursla, I’m so glad you all liked it! – Meggan
Thank you for this quick and easy yet delicious recipe. It was a big hit with my family and will definitely be in our rotation. Perfect for busy evenings.
Thanks Susan, so glad everyone enjoyed! – Meggan
This is the easiest & tastiest recipe. While I make the sauce & cook the noddles, I sauté mushrooms & spinach to add in. It’s so good & seriously so quick & easy!
Thanks Haley, so glad you love it! – Meggan
Whipped this up in no time as I was in a hurry for a meeting. Make sure to sprinkle w/ Parm. The possibilities for variation are endless. New family fav!!! Thank you.
Thanks Renee! So glad you all liked it. – Meggan
Add chicken, a family favorite and fast!
Thanks Tina! – Meggan
This is an excellent recipe and turns out exactly as pictured. It is truly delicious and I followed the instructions exactly and we will be having it very often. Love. Love, it!!!
Thank you so much Darhla, this is one of my favorites too! – Meggan
This was fantastic! I added some panchayat and peas like someone recommended and it was absolutely the best! Will be making this again…and again…and again!
Thank you Joanne, sounds great. Glad you enjoyed! – Meggan
This was a good recipe and I would eat it again but it did need acid. I added a little bit of lemon juice and it needs more flavor. But overall pretty good dish!
Hey Melissa, additional lemon juice sounds great. Glad you were able to adjust it to your liking. Thanks! – Meggan
Yum!! Elevates store bought tortellini on busy evenings.
Thanks McKay, totally agree! – Meggan
Loved it, different from usual way we have tortellini, and soooooo good.
Thanks Deborah, I love this recipe too! – Meggan
This is so tasty, quick and easy!! My family asks for it all the time, delicious!!
Thanks Gina, so glad you all love it! – Meggan
Defiantly making this again. Was looking for a tomatoless sauce and this was perfect.
So glad you liked it Carmen, thanks! – Meggan
So simple and easy. My husband who isn’t a big pasta fan went back for seconds. I am not a fan of a full fledged pesto sauce, but this is my new favorite thing that comes close. I will definitely make this again. Thanks for sharing!
Thanks Jennifer, so glad you and your husband liked it! – Meggan
I have made this 3 times already, my husband loves this recipe, It is very easy and simmering in chicken broth really gives this dish great flavor. having it for dinner tonight. thanks!!! added a little pancetta. Got a hug and kisss think I will add some tonight.
That sounds delicious Sally, so glad you and your husband love it! – Meggan
Love this recipe. Made it several times. Just added some fresh chopped green pepper. Sooo yummy. Adds a whole new flavor. (I cooked the green chopped pepper in a little olive oil on the side and added it in before serving.
Sounds delicious Christina! Thanks! – Meggan
Very tasty and easy to make!! Definitely a recipe I will be making again!
Thanks April! So glad you enjoyed! – Meggan
Wow! This worked really well.. I added peas.. Delicious!
Thanks Roger! Glad you enjoyed! -Meggan
So helpful even at the end found out there are two types as well love this and made it. Was amazing thank you so much! Expeshaly love that i can watch the video and read it along!!
Thank you Marie! So glad you enjoyed! -Meggan
Thanks so much for posting this recipe. I had 3 opened bags of tortellini and ravioli in the freezer and was not sure how to prepare them. Mixed everything together and the recipe was perfect! Nice change from the traditional tomato sauce. This recipe is a keeper, Thanks again.
How can 2 1/2 cups broth be enough for 16 oz tortillini to boil in?
It’s the refrigerated tortellini so it’s already soft and you’re basically just finishing the cooking process and heating it up. It’s not like boiling dry pasta which needs to be fully hydrated. Thanks! -Meggan
I just made this for dinner tonight and my family demolished it, everyone came back for seconds and then asked if I could make more! This will definitely be made many more times
This has been a hit recipe in our home. Thank you so much for sharing and making dinner so much easier to prepare when everyone is starving and you only have a limited time to prepare a meal. We added spinach, onions, bell peppers and mushrooms and it was delicious.
At what phase of cooking did you add the veggies? Or did you cook them separate and add them in later?
Thanks.
It was amazing. The family loved it! Just don’t make the same mistake as me and add garlic salt to the sauce unless you want over powering garlic.
This is a staple I cook at least once a month, I use fresh tortellini from refrigerator section and fresh parmesan.
I added pancetta and peas. It was great! In the InstantPot, it was also a one-pot meal. Thank you!
If I don’t have cornstarch could I use flour instead?
Hi Rebecca, you might be able to but I would not recommend it. If you do substitute the flour may need more time to cook so your sauce doesn’t have a grainy texture. – Meggan
Really delicious! But when I boiled 2-1/2 c. of broth for 16 oz of refrigerated tortellini, there is no “float to the top” option. But given that minor confusion, this recipe is a keeper. Will definitely make again!
Perfectly delicious!!
I’ve made this and paired it with peas and garlic bread. Our eldest daughter just had her first baby so I’m making this for her and her husband, quick warm up and satisfying dish.
Made this for the first time today and it was absolutely perfect. I didn’t have cornstarch so used 4 tablespoons of flour. We will definitely be having this again as a family fav. Thanks so much for the lovely recipe. Quick, simple and yummy
Made this and wow what good flavor, I used tortellini with cheese and prosciutto. Excellent recipe will save it to serve to my daughter next month.
This recipe is amazingly simple and unbelievably good! A must try!!! Sending to my daughter in college so she can have a new recipe under her belt.
I just made this for dinner, and it is amazing! I don’t usually write reviews, but I just had to because it’s that yummy! After I made boiled the tortellini, I scooped them out and used the same broth to make the sauce. Thank you for the recipe.
If I don’t have corn starch can I sub for something else or should I wait to make this?
Hi Tiffany, I would wait. I haven’t tried substituting the cornstarch in this recipe, so I cannot say for sure if it would work. Sorry about that! Thanks for the question. I hope you enjoy this when you do make it! – Meggan
We absolutely loved it! Simple and very tasty.
We absolutely loved it! Simple and very tasty.
This sauce came together so easily and for premade ravioli or tortelini it’s a simple decision meal
Want to learn more Italian recipes
So good! I was looking for a quick, easy recipe for dinner. Not only did I find it in this recipe, but it was so tasty. My husband was not thrilled when he saw pasta, again. Apparently I love pasta and cook it often. We sat down to eat and after his first bite he looked at me and said, “This is so flavorful. I was not looking forward to pasta again, but this is amazing!”
Thank you so much! I used water instead of broth, added salt to the water, tasted the sauce before adding the pasta where I added a little more salt and I added spinach at the end. Wonderful! Again, thank you for a simple yet incredibly tasty pasta dish.
recipe is amazing! I made a double batch and it went so fast.
Thankful to adjust the recipe according to servings online. Awesome flavor, I will NEVER cook frozen tortellini in anything else except chicken broth. Salt, garlic and basil can be adjusted to the individuals own flavor. Not time consuming at all…perfect with a slice of garlic toast. At the age of 69…This Great-Grandma is extremely thankful for something new for me that is not largely portioned nor time-consuming. ( I am a household of one) THANK YOU VERY MUCH
Thrilled Grandma
Hi Grandma Karen! This makes me sooo happy to hear and thank you for the sweet message! It’s such an easy and scalable recipe, I’m glad you loved it! – Meggan
Tasty and filling, I added mushrooms after garlic then add some sauted spinach at the end. Was not sure I was going to like with broth, but it was very flavorful. Thank you
I can’t believe how good this is for how simple it is! Will be on my weeknight menu for sure!
Yummy I made it with air fryer chicken. It was flavorful with Parmesan cheese. My husband isn’t a huge tortellini fan but this one was a keeper.
Hi Ann, that sounds great! Yum!
This dish is so amazing!!! My husband and I LOVED it!
Hi! This was DELICIOUS but I am new to cooking and have never used cornstarch before (plus had to make my broth with a seasoning cube which I’ve also never done before) so I fumbled that step! Make sure your cornstarch is mixed! It ended up still really good but it wasn’t as thick as it should’ve been and there were little cornstarch blobs which is gross.
Thank you for sharing this recipe!
I made this recipe this evening with a mix of cheese and sausage tortilla and I loved it!
This makes me so happy! Thanks Stephanie! -Meggan
This was SO good! I also added shrimp and red pepper flakes to the butter and sautéed before adding the tortellini. Amazing!
Made this tonight and it was perfect. Didn’t have basil so used oregano instead and it was still yummy.
What do you do with the brorh that the tortellini was cooked in?
Hi Carly, you can either drain and discard it or reuse it for making the sauce. The recipe isn’t written that way, but it needs to be. I’m going to fix it. Sorry for the confusion! -Meggan
I did that, used the broth the pasta boiled in and it got extremely clumpy when I added in corn starch, not sure…maybe I cooked it too long with butter and garlic? The whole sauce got really thick, and it seems really unappetizing
You can’t use the tortellini-cooking water. It has too much extra starch in it from cooking the tortellini, so it will make your sauce too thick and gross and yes – unappetizing. I’m so sorry. That’s why the recipe is written the way it is. You have to start with fresh chicken broth for the sauce. It’s not because I love food waste. It’s just because otherwise it’s not good. Sorry about that! -Meggan
This is so simple and so flavorful! We love it!
Delicious and just as quick as advertised.
I was hungry during lunch hour and noticed my spinach tortellini was about to expire. I looked up a quick sauce recipe and founds this one, and I am soooo thankful!!! It was such a fuss-free and quick recipe and most importantly, DELICIOUS! I will be saving this recipe for future use. My fiancé also loved it.
This is easy and tastes amazing! My boyfriend says we need meat in every meal but his plate was CLEAN after trying this dish. We both loved it!
I boiled the tort in water vs the broth
3 garlic cloves vs 2
2 tbs of dry basil and finely chopped a handful of fresh basil
I am out of corn starch. Can I substitute something else?
Yes you can substitute corn starch with all-purpose flour or wheat flour, for each tbsp of cornstarch its 2 tbsp of flour. Hope this helps.
Why can one change the ingredients to metric, but in the rest of the recipe we still need to recalculate everything we need to do…?
Hi Renee, I have a plugin that does the metric calculations but it only updates the ingredients. It doesn’t change the instructions. I’m sorry about that! -Meggan
Great recipe. I added shrimp sautéed with red pepper flakes, capers, sun-dried tomatoes and a sprinkle of pine nuts! Yum!
+Awesome!!
made this last night with homemade tortellini and it was delicious!!
Very easy
How much broth for 1000 g of tortellini
Hi Sheri, for 1000 g of tortellini, I would use the following amounts:
72 ounces/2041 g of chicken broth
4.5 tablespoons of cornstarch
9 tablespoons butter
4.5 cloves garlic minced
4.5 teaspoons dried basil
1/2 cup parmesan cheese
Fresh basil for garnish (optional)
This was good, but I had forgotten that I’m not particularly fond of Basil on its’ own. I halved the basil and it was still a little strong (it would have been fine for someone who liked Basil). Next time I make it I’m going to replace the Basil with Sage.
Made this tonight for dinner! This recipe was more flavorful than using water alone to boil the pasta… but I definitely Had to add salt and other seasonings, as well as heavy cream to the sauce. Maybe I overcooked my garlic and butter…Either way. Hubby N I love the final product..thanks for this idea.
Teen daughter made this for dinner tonight. I also think it needed salt, but it would depend on what your broth tastes like. I just added it to my own plate. We also added a cup of frozen peas and had to forego the fresh basil (didn’t have any). It was yummy! We 1.5x the recipe as we needed to feed 6 people. Thanks for the recipe. The 11-year old asked us if we could please have this a lot more often. It definitely beats plain tortellini (or tortelloni, as the case may be).
Very good recipe. My one recommendation is to add a bit of nutmeg to this recipe. Doesn’t take much and it really adds to the flavor while keeping it light.
So with your instruction I made this sauce. I have never made it before. Your sauce does not look green, but mine turned out green and looks as though my basil burned. Tasted fine. I think maybe in the instructions it should have had me lower the heat or add the basil after the stock/corn starch step. With the butter being as hot as it is when it foams up after adding the garlic I think that caused my garlic to burn? Really a very good recipe and has me tempted to just eat the whole thing really but I’m saving some for lunch tomorrow. I’ll be a good boy…. for now.
Can I also stir some Parmesan into the sauce while cooking?
Hi Bobbie! Yes! Go for it! Sounds great!
Delicious and easy. I used 1 kg of fresh tortellini but only increased the sauce by about 50%. It was perfect.
Thank you so much for your comment! I’m really happy you liked this and it worked for you. Thanks again. -Meggan :)
They’re no reason to have to separate broths. The starchy broth from boiling the tortellini is liquid gold.
Hi Berta, I agree with you. I have been making this recipe for years and years, since like 2005. It needs to be revamped, and we need to save that broth. You are totally right. I’ll fix it up! I am shooting a new video for it too, so we can get the change reflected there. I appreciate your feedback. -Meggan
Why do we have to waste 2 1/2 c broth to cook the pasta in and have to throw it away…do you mean to use water and then keep that water?
Delicious!! I made this tonight but only a half batch because I was cooking for just me. It was really good and super fast. I used frozen tortellini and premade garlic butter. It’s definitely on my make again list.
The sauce turned out amazing, according to my husband. I had defrosted some homemade chicken broth and (of course) the first thing melted was fat-so the sauce was fatty to me…but everyone else ate it up! Flavor was great, smelled WONDERFUL cooking. Nice earthy flavor, not overpowered by garlic. Thickened up very well.
Great recipe! We added a 10 oz bag of spinach…yum! We will definitely make this again!
Made this tonight. Wonderful!!
I added sliced mushrooms. Will make again.
Easy light sauce. You are correct salt needed to be added. I used salted water instead of the broth as I didn’t have enough on hand at the time. Also, held back salted water to thin the sauce a little. Very good flavor!
Bonnie
Recipe came out amazing!
Could we use tortelloni in this recipe?
Hi Jade, I have never tested it with tortelloni, but I don’t see why not! Measurements should all be the same. -Meggan :D
Your kidding right…the recipe is Cheese TORTELLINI in Garlic Butter Sauce
Hey William Collins Currie,
You sound dumb. Tortellini and tortelloni are two DIFFERENT things. That’s why this person asked The question. The tortelloni noodles are bigger. Dummy
Jade, I use RANA Tortrllonu all the time when making this recipe, it works beautifully.
Delicious recipe. I used fresh tortellini. Butter, garlic and basil… what a perfect sauce for them. I am a big fan of Italian cuisine but my husband prefers the French. This is the perfect compromise, replacing the olive oil with butter. :) Thank you for the recipe.
I’ve missed this in the past, but will definitely be making this for my tortellini obsessed kids. I think tortellini was their first word.
I made this tonight and it was a big hit. At step 2 I added 1/2 cup of chopped onion with fresh basil and garlic which I think gave it a lot of flavor. Super easy and would make it again.
I was wondering if using flour instead of cornstarch would work? I’m out of cornstarch and debating on going to the store to get some.
I can’t think of a reason why flour wouldn’t work. However, if you are the sort of person who gets super upset about recipes gone wrong and/or food waste, please don’t let me accidentally ruin your day!!! LOL! But butter + flour works for sauces everywhere. I will test it at some point so I can definitively answer your question.
Thanks for the fast reply! No I don’t get upset lol it happens often. I may also try powdered garlic. 🤞🏻Thanks again!
I wish I could post the photos of how it turned out! It was perfect. Perfect color and consistency. I chose to change up the steps and make the sauce like I would gravy since I was using flour. I’ just added the flour to the simmering butter mix and then whisked thebroth in. I think for those who say the broth isn’t enough to boil the tortellini need to boil it with a lid on so the broth doesn’t evaporate and boil at a lower temp. I used 19 oz instead of 16 oz of tortellini and I added shrimp so I needed to make sure I had a little more sauce. I had more than enough broth left over plus the cup and a half I set aside. I just removed the tortellini and put it in a covered bowl to keep warm. Then I combined the remaining broth with the broth I set aside. Next time I won’t sit any broth aside and just Strain the broth into a bowl after I use it to boil the tortellini. Anyways I added the shrimp and some cherry tomatoes I cut in half a little after I added the broth. I whisked it slightly until it started to lightly simmer. It started to thicken pretty fast. When I thought the sauce was thick enough I added the tortellini to the pot and mixed it up. Then I dumped it all into a bowl to let stand. I used a cast Iron pot. Before I started cooking I unthawed precooked shrimp. I put the shrimp in a bowl and added melted butter, a splash of lemon juice, garlic powder, parsley, pepper and a little salt. I mixed that all up and set it aside to marinate a bit. When I added the shrimp I drained the marinade I made away. I think I marinated the shrimp for about an hour. I was moving pretty slow. Lol I went to the winery yesterday so it took me about an hour total to get everything out and actually start cooking. I made red lobster cheddar bay biscuits from a box kit to go with it. Thanks for this recipe. Everyone loved it!
Simply awesome!
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!
How long did it take for sauce to thicken? I’m wondering if I have the right consistency.
Hi Jenna, it should thicken in 1-2 minutes. If it’s not thickening up, your pan might need to be hotter. I hope this helps! I hope it works for you! Thanks for your question.
I use a small jar with COLD liquid and add shake with the cornstarch until it’s about the consistency of heavy cream. It avoids lumps when added to thicken this and many other recipes.
Hi Meghan! I just tried this recipe and wow! I just wouldn’t have thought to cook the torts in chicken broth! And I do think of things like! I used fresh basil cause that’s what I had then saw the chopped tomato basil olive oil veg from last night so I added them to the garlic butter basil sauce, chopping the tomatoes very small then added the sauce to the torts in broth pan and super wow! You are so right about the flavors! Thank you so much for the recipe!
Hi Rosalie! The chopped tomatoes sound AMAZING! I’m so glad you tried the recipe and loved it. :) Makes my heart sing! Take care and thanks so much!
I love this recipe. It is quick, easy, and tasty. I think it comes out perfect each time. I have tried making this recipe with a combination of different filled tortellini. I have used cheese and Italian sausage and I have just made half cheese tortellini and half beef tortellini.
Thank you so much Danielle! This is one of my favorites. It always tastes so good, I cannot stop eating. I will definitely have to try meat-filled ravioli sometime, I’ve only ever done the cheese. But sausage in particular sounds awesome. :) Thanks again!
I was wondering about the chicken stock you make the totellini in. Instead of draining the stock couldnt you remove the tortellini out and use the stock for the garlic sauce?
Hi Dawn, YES. Yes you could, and you should. I am going to re-write the recipe to do that. The only thing I was going for with using separate broth is a time-savings because you can start the sauce while the tortellini is still cooking. But, I think saving on chicken broth is the better idea. Thank you so much for this suggestion! It’s a brilliant idea and I wonder how I never thought of that. :)
Beautiful Community
This was delicious!! To save time during clean-up, I cooked and drained the tortellini, and then used the same pot to make the sauce. It came out great!
Hi Deborah, that is a great idea (using just one pot). I will update the recipe to reflect your genius! Thank you so much. :D Most importantly, glad you liked it!
Great recipe but since I only had a 12 oz pkg of dried tortellini that’s what I used. However 2-1/2 cups of broth isn’t near enough liquid to cook the pasta. I had to add another 2 cups.
Hi Pat! Sorry about that, I have always used 2 1/2 cups of broth to cook this, but I’ll retest. I know I never used the same ratio as I would for cooking regular pasta because the tortellini only takes a couple of minutes to float. But, I’ll take a look! Sorry again, and thanks.
I would recommend using a chicken bouillon cube in enough boiling water. That way you can fill your bot with enough liquid to ensure a good cook. Then you only need a small can of broth or stock to make the sauce with.
That’s a great tip, Jerry! Good cost savings. Thanks. If you try the tortellini, I hope you love it!
Can always add a little water.
This was awesome, thanks!!
Thank you so much, Christin! I could eat the entire batch of tortellini myself, I swear. I’m obsessed. Have a great weekend!
I always have tortellini in the freezer because they make the perfect quick meal on those days when I just can’t go to the store and I need my ’emergency food dinner’. This dish would make a perfect emergency food dinner because you can keep all the ingredients in the freezer, pantry and fridge at all times.
Meggan!
All of my best memories are intertwined with food too!! Don’t you just love that? and now that I have kids, they already know all the baking and eating we will be doing over the holidays. . hoping these become great memories for them! haha, the power of good food. I’ve never thought of it that way but I know what you mean! When I first moved to Seattle, food and cooking was how I connected with friends there! I love this cheese tortellini recipe! I could eat this all day, everyday! Keep in touch!! and thanks for the sweet email! :)
No it’s totally fine Tara! I didn’t really get what you were saying, I guess. :) The first time I had these that’s how the gal served them, I’ve always had them in a bowl with toothpicks after that. They never last long enough to get cold. Feel free to disagree! I’ll try to “get it” the first time around next time, ha ha.
Tara, do you have a food blog? It sounds like you must have a successful blog since you have so much advice and critiques! I would love to see what’s on your blog! You sound so knowledgable!
Thanks!
;)
Hi Jean-Christophe, I’m sorry this dish did not turn out well for you. If this dish was too salty for your taste, and no additional salt was added, I would recommend starting with a low-sodiun chicken broth, and seasoning with salt and the Parmesan cheese to your liking. Sorry again, take care! – Meggan
Hi Andy, I’m so sorry you didn’t like this dish. I think cream would be a wonderful addition to the tortellini. If it came out gelatinous, I wonder if some of the fillings of your tortellini escaped. I’m sorry about that. – Meggan
Hi BP, I’m sorry this recipe wasn’t to your liking. I hope you were able to make it to your liking with the addition of some pasta sauce. I hope you are able to find another recipe that you like. Take care! – Meggan