Cheese Tortellini in Garlic Butter Sauce

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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.

A bowl of cheese tortellini in garlic butter.


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

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

Recipe ingredients

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 (see package instructions). Gently drain and set aside.
Cheese tortellini in a saucepan.
  1. 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.
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 or parsley 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.
  • 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.
A bowl of cheese tortellini in garlic butter.

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.

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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.
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Calories 508
4.98 from 1007 votes




  • 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


  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.


Calories: 508kcalCarbohydrates: 55gProtein: 21gFat: 23gSaturated Fat: 11gCholesterol: 77mgSodium: 1523mgPotassium: 195mgFiber: 4gSugar: 3gVitamin A: 399IUVitamin C: 16mgCalcium: 265mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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    1. I was just thinking as I was washing my pot that I should have added mushrooms to it. I will next time.

  1. Made recipe as-is (- basil, + spinach, + mushrooms). Super tasty and love how light of a meal it turned out to be! Thanks for the recipe. :)5 stars

  2. This turned out awesome, I wanted to try something new and was looking for a quick dinner! This did not disappoint, very tasty dish!!5 stars

  3. Two tablespoons cornstarch is WAY too much!! I had glop, not a slightly thickened sauce! (And had to add a lot more liquid to fix it) I’m wondering if it should be 2 teaspoons. Other than that, nice flavor.3 stars

    1. Hi Jill, I’m sorry the tortellini sauce didn’t come out right the first try, and you were able to adjust. The sauce should definitely not be “glop” but more of a thick, luscious sauce. You can definitely start with 2 teaspoons if you like and add more, whisking well, until you reach the consistency you prefer. Also, make sure when measuring out dry ingredients, like cornstarch, to not dig out or compress it when measuring out, but rather make sure it is fluffed up some as it compresses as it sits and settles, to make a mound in your measuring spoon and use something with a straight edge to push off the excess rather than tapping it into the measuring spoon. I’m so sorry again! – Meggan

  4. Great taste. I was looking for something a little different to make tortellini. I sautéed some shrimp in garlic and a little red pepper and mixed it in with tortellini. It was great for a main course.5 stars

  5. So yummy – saved the recipe to make again and soon. What’s not to love about creamy butter garlic sauce! The only change I made was the addition of smoked sausage to the skillet for the meat eaters5 stars

    1. Sounds delicious, Shari! Thank you for stopping by to write, I’m so glad you enjoyed it! – Meggan

  6. Delicious! I added the last of my garden tomatoes and about a cup of frozen chopped spinach. So I needed to add more corn starch, garlic, and salt. The result was delicious!

  7. This is so good! I have now added this simple recipe to my rotation. I have followed the recipe exactly and made it with cream like Sue mentioned. Both are excellent.5 stars

  8. We like this recipe and have made it a few times. I also add around a 1/4 cup of cream to this after adding the broth and a pinch of salt. Really good! Recommend for a side to any dish.

  9. I followed this recipe but put my own little spin buy using 1 pack each of chicken & pancetta tortellini and spinach & cheese tortellini. Added 1 tbsp of champagne vinegar to the sauce and when i tossed everything together i added some pepper & can of green beans. Garnished with parsley and parmesan, absolutely amazing5 stars

  10. This was fast and delicious BUT, I used a 2 quart sauce pan for the tortellini and the remaining chicken broth was in no way enough to cook it! I added 2 cups of water (I had no more chicken broth) and it was fine. I could have added some Chicken Better Than Bullion but decided to try with out and it was just fine. I also first mixed the corn starch in a small amount of the reserved broth, before adding it to the rest of the reserved amount, to avoid lumps. It all goes very fast so be sure everything is prepped and ready to go before you start! I think next time I will add just a bit of cracked pepper at the end along with the fresh basil and maybe use fresh basil instead of dried. All in all, this recipe is a keeper!5 stars

  11. I used Better than Bouillon and 32oz of water to boil the tortellini. Followed the butter / garlic steps. Strained the tortellini out and whisked corn starch in the boiling liquid from tortellini pot. Dumped it on with the butter/ garlic mixture. Boiled to reduce. Added tortellini to warm and sprinkled cheese on top. It thinned the sauce so a warm crusty bread could dip in its deliciousness. This was the first blog recipe I’ve tried out of a hundred or so in months that actually was a scrumptious keeper. A++++5 stars

    1. I’m so happy you loved it, Jacklyn! Thank you for taking the time to write such a nice, detailed comment. I appreciate you sharing. Take care! – Meggan

  12. Excellent! We all loved it. I added a tablespoon of Better than Bouillon chicken base to the boiling water instead of broth. I would even make a little extra sauce for any leftover tortellinis.5 stars

    1. I’m so glad you loved them, Lori! (I’m a fan of Better than Bouillon, also!) Take care! – Meggan

  13. Why wouldn’t you just use 1 1/2 cups of the stock you boiled the tortellini in for the sauce? Why use more that what is already in play?

    1. Hi Jacklyn, thank you for your question! It has too much extra starch in it from cooking the tortellini. I found it made the sauce too thick and unappetizing. Other readers have made the sauce with the tortellini broth and loved it. It’s up to you. – Meggan


    1. Hi Diane, thank you so much for your comment! If you are using dried tortellini, make sure to follow the instructions on the package to cook them (should be about 10 to 11 minutes). I hope you love it! Please write back with any questions! – Meggan

  15. Nowhere does it state the total amount of broth. First direction is to take 1 and a half cups of broth to cook the tortellini in. Next it says to take the remaining broth and whisk in some ingredients. I don’t understand what amount of the remaining broth is?

    1. Hi Karen, sorry for the confusion! The amount of broth is the first item listed in the ingredients in the recipe card. It’s 32 ounces chicken broth or vegetable broth, divided. You can access the recipe card using the “Jump to Recipe” button at the top of the page, clicking the “Cheese Tortellini in Garlic Butter Sauce Recipe” link in the Table of Contents, or by scrolling down to the recipe itself. I hope you love this recipe! Take care! – Meggan

  16. So very yummy. I made it exactly to the specifications. I had to add more broth as I used a 20 oz tortellini package. Because I like my food saucy . Other than that none of the ingredients were changed. I will be making this again. And it will be saved on Pinterest and shared on FB if possible.5 stars

    1. Thank you so much for your comment, Pamela! I’m so glad you loved it! Happy cooking! – Meggan

  17. Delicious simple sauce for fresh tortellini! Yum!! Better Than Bouillon is the best staple ingredient ever!5 stars

  18. Loved it and paired it with your balsamic tomatoes chicken.
    I subbed arrowroot powder 1:1 for the corn starch.
    Huge family hit!!!

  19. I love this!!! Made it multiple times. I like the fact there is no cream!! Save on the calories.5 stars

    1. Thank you so much for your comment, Susan! I’m so glad you love it! – Meggan

  20. 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.5 stars

    1. 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

  21. Followed the recipie exactly as an easy weekeday meal and was awesome. Conplete hit with everyone. Thanks for the great recipie

  22. 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.5 stars

    1. Thank you for taking the time to write, Candace! I’m so happy you loved it! Take care! – Meggan

  23. 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.5 stars

  24. 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. thanks4 stars

  25. 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!5 stars

  26. 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.4 stars

  27. 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.

  28. 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.

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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.

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

  35. 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

  36. 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

  37. 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

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

  39. 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

  40. 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

  41. 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

  42. 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.

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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!!

  50. 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

  51. 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

  52. 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?

  53. 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.

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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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.

  60. 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

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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!

  67. 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

  68. 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

  69. 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.

  70. 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)

  71. 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

  72. 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

  73. 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).

  74. 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

  75. 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

  76. 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?

  77. 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

  78. 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

  79. 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.

  80. 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

  81. 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.

  82. 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

  83. 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

  84. 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

  85. 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.

  86. 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).
      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!

  87. 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

  88. 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!

  89. 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!

  90. 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.

  91. 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!

  92. 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!

  93. 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. :)

  94. 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!

  95. 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!

  96. 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

  97. 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

  98. 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.

  99. 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!
     ;)5 stars

  100. 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

  101. 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

  102. 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

  103. 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