Cheese Tortellini in Garlic Butter Sauce

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.

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Cook Time 15

Total Time 15

Servings servings

Calories 508kcal

Author Meggan Hill

Equipment

Dutch oven (I love my Le Creuset!)

Ingredients

32 ounces chicken broth or vegetable broth, divided (see note 1)
2 tablespoons cornstarch (see note 2)
1 (16 ounce) package frozen cheese tortellini (see note 3)
4 tablespoons butter (see note 4)
2 cloves garlic minced
2 teaspoons dried basil
1/4 cup Parmesan cheese for garnish
Fresh basil chiffonade, for garnish, optional

US Customary - Metric

Instructions

In a large pot, bring 2 1/2 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 1/2 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.

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