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.

A bowl of cheese tortellini in garlic butter.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Cheese Tortellini in Garlic Butter Sauce Recipe

Recipe ingredients

Labeled ingredients for cheese tortellini in garlic butter sauce.

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. Gently drain and set aside.
Cheese tortellini in a saucepan.
  1. 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.
Cooking garlic in melted butter in a pan.
  1. 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.
A garlic butter sauce in a skillet.
  1. Stir in the al dente tortellini and toss in the garlic butter mixture to coat every piece. Garnish with fresh basil and Parmesan cheese.
Cheese tortellini cooking in garlic butter sauce.

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.
A bowl of cheese tortellini in garlic butter.

How to Make Chicken Broth

For the best, most delicious homemade chicken broth, start with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you’ll have 4 cups of delicious cooked chicken and…

1 hour 40 minutes
View Recipe

More easy weeknight dinners

A bowl of cheese tortellini in garlic butter.

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.
4.93 from 465 votes
Cook Time 15 mins
Total Time 15 mins
Servings 4 servings
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Calories 508

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 165ºF. 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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Comments

  1. 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.3 stars

  2. 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.

  3. 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 :)5 stars

  4. 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.4 stars

  5. 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.

    1. Hi Jane, did you scroll down to the recipe card? All quantities are listed there. – Meggan

  6. Not sure how this got such good reviews. Gelatinous mess. It’s like it’s trying to be a cream sauce with no cream. Garlic butter it is not. Trash.1 star

    1. 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

  7. 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.

    1. 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

  8. 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.

    1. 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!3 stars

  9. Followed the recipe closely, visquous texture, too salty.
    I was expecting much more from a 4.9 stars recipe…2 stars

    1. 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

  10. This was so simple and so yummy! I cut the recipe in half and added fresh parsley. will be making it again.
    Thanks5 stars

  11. 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?4 stars

    1. 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

  12. My apologies, but I followed the recipe to the letter and it really was not what I had expected. Firstly, the quantity of stock to cook the tortellini was totally inadequate; secondly the corn starch sauce was very glutinous. Tortellini on its own has a lovely tasty. Unfortunately, it was drowned in this recipe, completely. Apologies for the negative review but I hope it will help improve your online offering.2 stars

  13. 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 ;)5 stars

  14. Made this exactly as outlined with Vegetable Broth. My daughter said she could eat this every night for the rest of her life!5 stars

  15. I can’t find a link to save this to Pinterest even though it suggests saving it to Pinterest. Am I missing it somewhere??

  16. 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!5 stars

  17. 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.5 stars

  18. 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!5 stars

  19. 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.

  20. 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!!!5 stars

  21. 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!5 stars

  22. 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!

    1. Hey Melissa, additional lemon juice sounds great. Glad you were able to adjust it to your liking. Thanks! – Meggan

  23. 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!5 stars

  24. 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.5 stars

  25. 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.5 stars

  26. 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!!

  27. 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.5 stars

    1. 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

  28. 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 times5 stars

  29. 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.5 stars

    1. At what phase of cooking did you add the veggies? Or did you cook them separate and add them in later?
      Thanks.

  30. 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.

  31. This is a staple I cook at least once a month, I use fresh tortellini from refrigerator section and fresh parmesan.5 stars

  32. I added pancetta and peas. It was great! In the InstantPot, it was also a one-pot meal. Thank you!5 stars

    1. 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

  33. 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!5 stars

  34. 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.5 stars

  35. 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

  36. 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.

  37. 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.5 stars

  38. 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.5 stars

    1. 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

  39. 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.5 stars

  40. 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 Grandma5 stars

    1. 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

  41. 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

  42. 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.5 stars

  43. 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!

  44. This was SO good! I also added shrimp and red pepper flakes to the butter and sautéed before adding the tortellini. Amazing!5 stars

    1. 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

    2. 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

    3. 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

  45. 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.5 stars

  46. 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 basil5 stars

    1. 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.

  47. 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…?

    1. 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

    2. Great recipe. I added shrimp sautéed with red pepper flakes, capers, sun-dried tomatoes and a sprinkle of pine nuts! Yum!5 stars

    1. 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)

  48. 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.4 stars

  49. 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.4 stars

  50. 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).

  51. 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.5 stars

  52. 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.4 stars

  53. Delicious and easy. I used 1 kg of fresh tortellini but only increased the sauce by about 50%. It was perfect.5 stars

    1. Thank you so much for your comment! I’m really happy you liked this and it worked for you. Thanks again. -Meggan :)

    1. 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

    2. 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?

  54. 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.5 stars

  55. 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.5 stars

  56. 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!

    Bonnie5 stars

    1. Hi Jade, I have never tested it with tortelloni, but I don’t see why not! Measurements should all be the same. -Meggan :D

    2. 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

    3. Jade, I use RANA Tortrllonu all the time when making this recipe, it works beautifully.

  57. 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.5 stars

  58. 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.

  59. 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.5 stars

  60. 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.5 stars

    1. 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.

    2. Thanks for the fast reply! No I don’t get upset lol it happens often. I may also try powdered garlic. 🤞🏻Thanks again!5 stars

    3. 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! 5 stars

  61. 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.5 stars

  62. 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.5 stars

    1. 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.

  63. 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. 5 stars

    1. 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.

    1. 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!

  64. 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!! 5 stars

  65. 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?5 stars

    1. 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!

  66. 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.5 stars

    1. 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!

    2. 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!

  67. 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!
    Lindsey5 stars

    1. 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.

    1. 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.

    2. 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.

  68. 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!5 stars

    1. 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!

  69. 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.5 stars

    1. 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!

  70. 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?5 stars

    1. 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. :)

  71. 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!5 stars

    1. 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!

  72. 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.

    1. 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.

    2. 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.5 stars

    3. That’s a great tip, Jerry! Good cost savings. Thanks. If you try the tortellini, I hope you love it!

    1. Thank you so much, Christin! I could eat the entire batch of tortellini myself, I swear. I’m obsessed. Have a great weekend!

  73. 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. 5 stars

  74. 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! :) 5 stars

  75. 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.

  76. 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!
     ;)5 stars