Description
Whip up this easy and delicious Cheese Tortellini in garlic butter sauce in 15 minutes or less, perfect as a hot party appetizer or comforting weeknight meal (double the batch, it’ll disappear fast!), using refrigerated or frozen cheese tortellini for ultimate convenience.
Ingredients
Scale
- 32 ounces chicken broth or vegetable broth, divided
- 2 tablespoons cornstarch
- 1 (16 ounce) package frozen cheese tortellini (see notes)
- 4 tablespoons butter
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese for garnish
- Fresh basil for garnish, optional
Instructions
- In a large pot, bring 2 1/2 cups broth to a boil, add cheese tortellini, and cook until they float to the top of the water, about 3 minutes, ensuring the internal temperature of a tortellini reaches 165ºF. Drain completely.
- Meanwhile, whisk together the remaining 1 1/2 cups broth with cornstarch; in a large non-stick skillet, melt butter over medium-high heat until foaming, then stir in garlic and basil and cook for 2 minutes.
- Add the broth-cornstarch mixture to the skillet, bring to a boil, and simmer until thickened, about 2 minutes longer; then, add the cooked tortellini and toss to coat.
- Pour the mixture into a serving dish and garnish with Parmesan cheese and parsley, if desired. (We can remove “if desired” from the second sentence and put it at the end for smoother flow).
Notes
- For a vegetarian twist, simply substitute vegetable broth for the chicken broth.
- Refrigerated tortellini cook faster; they’ll float in 2 to 3 minutes. Dried tortellini will take longer; follow the package instructions (usually around 10 to 11 minutes).
- This recipe yields 8 servings (2 ounces and 275 calories per serving) as an appetizer or first course; keep warm in a slow cooker for a buffet-style serving.
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: American, Italian
Nutrition
- Serving Size: 4 servings
- Calories: 551 kcal
Keywords: italian, pasta, tortellini