Servings
Font
Back
Cheese Tortellini in Garlic Butter Sauce
5 from 3,240 votes

Cheese Tortellini in Garlic Butter Sauce

Cheese Tortellini in Garlic Butter Sauce features tender frozen cheese-filled tortellini cooked in broth and then tossed in a fragrant sauce of butter, garlic, and dried basil thickened with cornstarch. The sauce coats the pasta smoothly and is garnished with freshly grated Parmesan and optional chiffonade basil for a simple dish with rich, buttery flavor.

Cook Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 508 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Italian, American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 508

% 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.