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.
This 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”.
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
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.
Total: 15min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 508 kcal, Carbohydrate 55 g, Protein 21 g, Fat 23 g, Saturated Fat 11 g, Cholesterol 77 mg, Sodium 1523 mg, Fiber 4 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 32 ounces chicken broth
- 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)
Instruction:
- 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.
15 Easy Tortellini Recipes for a Quick Meal
Prep: 5min
Total: 15min
Yield: 4
Ingredients:
- 12 to 16 ounces frozen or refrigerated cheese tortelloni (large tortellini)*
- 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 3 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 4 ounce goat cheese log
Instruction:
- Boil the pasta according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
- Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
- When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
Italian Chicken Tortellini Skillet — one pan! | The Recipe Rebel
FAQ
What goes well with tortellini?
- Simple Italian Salad.
- Garlic Bread.
- Cherry Tomato Salad with Roasted Lemons.
- Sauteed Spinach.
- Italian Chopped Salad.
- Arugula Salad.
- Bruschetta.
- Radicchio Salad.
How is tortellini traditionally served?
How to cook the best tortellini?
