5 from 90 votes
Tortellini Sauce
The Tortellini Sauce combines half-and-half, chicken broth, herbs, and a brown butter base to create a creamy sauce enriched with Parmesan and Asiago cheeses. This sauce is cooked gently with sautéed garlic and finished with cooked tortellini, resulting in a rich, smooth texture and complex flavor that complements the cheese-stuffed pasta perfectly. It’s ideal for a comforting pasta entrée.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
people
Calories:
522 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
Sauce
- 1 ½ cups half and half
- ½ cup chicken broth
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon dried basil
- ¼ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Sauce/Tortellini
- 4 tablespoons butter salted
- 1 olive oil splash
- 3 cloves garlic crushed
- 2 tablespoons flour
- ½ cup Parmesan Cheese finely shredded
- ½ cup Asiago cheese finely shredded
- black pepper to taste
- salt to taste
- 20 oz. tortellini refrigerated or frozen. See notes
- parsley to garnish, fresh
Instructions
- Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- As you continue with the following steps, bring a large pot of salted water to a boil.
- Heat the butter and smashed garlic over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
- Add the flour and stir continuously for 1 to 2 minutes, until the raw flour smell is cooked off.
- Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Let the sauce simmer, uncovered, while you cook the tortellini to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low and gradually stir in the parmesan and asiago cheese. Taste the sauce and season with salt and pepper, as needed.
- Add the drained tortellini and toss to combine. The sauce will continue to thicken upon standing. Serve!
Cup of Yum
Notes
- Browning the butter imparts a subtle nutty flavor; adding olive oil helps prevent it from burning.
- Use freshly shredded Parmesan and Asiago cheese for better melting and flavor compared to pre-shredded versions.
- The flour in the sauce aids in maintaining thickness after cooling and reheating.
- Store sauce in an airtight container refrigerated for up to 3 days or freeze up to 3 months; reheat gently using a double boiler for best texture.
- When expecting leftovers, keep sauce and tortellini separate and reheat pasta freshly boiled if possible.
Nutrition Information
Calories
522kcal
(26%)
Carbohydrates
48g
(16%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
90mg
(30%)
Sodium
860mg
(36%)
Potassium
124mg
(3%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
589IU
(12%)
Vitamin C
1mg
(1%)
Calcium
382mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 522
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 860mg | 36% |
| Potassium | 124mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.