Cheese Tortellini in Garlic Butter Sauce
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Side Dish, Main Course, Appetizer
Cheese Tortellini in Garlic Butter Sauce
Description
This recipe uses frozen cheese tortellini cooked briefly in boiling broth until they float, signaling doneness. A mixture of chicken or vegetable broth and cornstarch is whisked together to thicken the sauce. Butter is melted in a skillet and combined with minced garlic and dried basil for a flavorful base. The broth mixture is added and simmered until thickened to form a glossy sauce. The cooked tortellini are added to the skillet and tossed to coat evenly.
The dish is finished with a sprinkling of grated Parmesan cheese and optional fresh basil chiffonade, adding aroma and a mild herbal note. The sauce is subtly savory with butter and garlic highlights, complementing the rich cheese filling inside each tortellini.
Notes suggest using regular chicken broth (not low sodium) to avoid blandness, substituting all-purpose flour if needed but with longer cooking, and adjusting tortellini cooking times based on their form (fresh, dried, or frozen). Leftovers store well in the fridge for several days. The recipe yields four hearty main servings or eight appetizer portions.
Ingredients
- 32 ounces chicken broth or vegetable broth, divided (see note 1)
- 2 tablespoons cornstarch (see note 2)
- 1 (16 ounce) package cheese tortellini see note 3, frozen
- 4 tablespoons butter (see note 4)
- 2 cloves garlic minced
- 2 teaspoons basil dried
- 1/4 cup Parmesan Cheese for garnish, freshly grated
- basil chiffonade, for garnish, optional, fresh
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.
Notes
- Use regular chicken broth instead of low-sodium for fuller sauce flavor; homemade broth or Better than Bouillon base is suitable.
- All-purpose flour can replace cornstarch, but sauce will require additional cooking time to thicken.
- Adjust tortellini cooking time based on type: frozen cooks about 3 minutes, fresh 2–3 minutes, dried 10–11 minutes according to package.
- Use unsalted butter as salted butter may alter the sauce’s taste balance.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Recipe yields 4 main course servings or 8 appetizers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 77mg | 26% |
| Sodium | 1523mg | 63% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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