Cheese Tortellini in Garlic Butter Sauce
A quick and comforting cheese tortellini in a silky garlic-butter sauce ready in about 35 minutes.
Servings: 4 servings
Ingredients
- 32 ounces chicken broth or vegetable broth divided (see note 1)
- 2 tablespoons cornstarch (see note 2)
- 1 package frozen cheese tortellini 16 ounce package (see note 3)
- 4 tablespoons butter (see note 4)
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese freshly grated, for garnish
- fresh basil chiffonade, for garnish (optional)
Instructions
- Bring 2 1/2 cups of the broth to a boil in a large pot or Dutch oven.
- Add the frozen cheese tortellini to the boiling broth and cook until the tortellini float, about 3 minutes; they should reach 165°F internally.
- Drain the cooked tortellini completely in a colander and set aside.
- While the tortellini cook, whisk the remaining 1 1/2 cups broth together with the cornstarch until smooth.
- Melt the butter in a large non-stick skillet over medium-high heat until it foams, then add the minced garlic and dried basil and cook, stirring, for about 2 minutes.
- Stir the broth-cornstarch mixture into the skillet, bring to a boil, and simmer until the sauce thickens, about 2 minutes.
- Add the drained tortellini to the skillet and toss gently to coat them evenly with the garlic-butter sauce.
- Transfer to a serving dish and garnish with freshly grated Parmesan and chiffonaded basil, if using.
Equipment
- Dutch Oven
- Large non-stick skillet
- Measuring Cups and Spoons
- Whisk
- Colander
Notes
- Do not use low-sodium chicken broth or the sauce may be bland.
- All-purpose flour can replace cornstarch but may need 3–4 extra minutes of cooking.
- Cooking times are for frozen tortellini; fresh/refrigerated cook about 2–3 minutes and dried per package directions.
- Use regular salted butter as specified for best flavor.
- Yield: makes 4 hearty main-course servings or about 8 appetizer servings.
- Store leftovers covered in the refrigerator for up to 4 days.