Description
Here’s an easy and delicious recipe for Cheese Tortellini in garlic butter sauce that’s ready in 15 minutes or less, perfect as a hot appetizer for a party or a comforting weeknight meal—just double the batch because everyone will love it, whether you use refrigerated or frozen tortellini!
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 of broth to a boil, add the cheese tortellini, and cook until they float to the surface—about 3 minutes or until their internal temperature reaches 165ºF—then drain completely.
- Meanwhile, whisk the remaining 1 1/2 cups of broth with cornstarch, then melt butter in a large non-stick skillet over medium-high heat until foaming, and stir in the garlic and basil, cooking for 2 minutes.
- Add the broth-cornstarch mixture to the skillet and bring it to a boil, simmering until it thickens, about 2 minutes, then toss in the cooked tortellini to coat.
- After this, Pour into a serving dish and garnish with Parmesan cheese and fresh basil if desired.
Notes
- To make this dish vegetarian, simply substitute vegetable broth for chicken broth.
- Refrigerated tortellini can be substituted and will float in 2 to 3 minutes, while dried tortellini should be cooked according to the package instructions, typically about 10 to 11 minutes.
- This dish serves 8 as an appetizer or first course, with 2 ounces per person and 275 calories per serving, and can be kept warm in a slow cooker for buffet-style serving.
- Prep Time: 15 minutes
- Category: Appetizers
- Cuisine: American