Tortellini with Creamy Cheese Sauce Recipe

This creamy Tortellini with Cheese Sauce is a rich, indulgent dish that comes together quickly for a satisfying meal. With a velvety sauce featuring Parmesan and Asiago cheeses, it’s perfect for weeknight dinners or special occasions. Let’s dive into the recipe!

Ingredients

Sauce Base

• 1 ½ cups half and half
• ½ cup chicken broth
• ½ teaspoon EACH: dried basil, oregano, parsley
• ¼ teaspoon EACH: onion powder, mustard powder, pepper

Sauce and Tortellini

• 4 tablespoons salted butter
• 1 splash olive oil
• 3 cloves garlic, crushed
• 2 tablespoons flour
• ½ cup Parmesan cheese, finely shredded
• ½ cup Asiago cheese, finely shredded
• Salt and pepper to taste
• 20 oz. tortellini (refrigerated or frozen; see notes)
• Fresh parsley, to garnish

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Instructions

1. Prepare Ingredients: In a large measuring cup with a spout, combine the sauce base ingredients and set aside. Measure out the remaining ingredients to ensure smooth cooking.
2. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini to al dente according to package instructions. Drain and set aside.
3. Brown the Butter: In a large skillet, melt the butter over medium heat. Add the crushed garlic and cook for about 5 minutes, swirling the pan frequently for even coloring. When the butter turns a light golden brown, add a splash of olive oil to prevent burning. This step infuses the butter with a nutty, sweet flavor.
4. Make the Roux: Sprinkle in the flour and stir continuously for 1-2 minutes to cook off the raw flour taste.
5. Create the Sauce: Gradually add the prepared sauce mixture in small splashes, stirring constantly to incorporate. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it simmer uncovered while the tortellini finishes cooking.
6. Finish the Sauce: Reduce the heat to low and slowly stir in the Parmesan and Asiago cheeses. Mix until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
7. Combine and Serve: Add the cooked tortellini to the sauce, tossing gently to coat. Let the dish rest for a minute to allow the sauce to thicken. Garnish with fresh parsley and serve warm. Enjoy!

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Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it ideal for busy nights.
• Rich and Flavorful: The nutty browned butter and blend of cheeses create an irresistibly creamy sauce.
• Family-Friendly: A comforting meal that kids and adults alike will love.
• Customizable: Works with refrigerated, frozen, or even homemade tortellini.

Tips

• Use freshly grated cheese for the smoothest sauce. Pre-shredded cheese may not melt as evenly.
• Brown the butter carefully; keep an eye on it to avoid burning.
• Add the sauce mixture gradually to prevent lumps from forming.
• Serve immediately for the best texture, as the sauce will thicken upon standing.

Variations and Substitutions

• Cheese Options: Substitute Gruyère or Fontina for a different flavor profile.
• Vegetarian: Replace chicken broth with vegetable broth.
• Dairy-Free: Use plant-based butter, dairy-free cream, and vegan cheese alternatives.
• Protein Additions: Stir in cooked chicken, shrimp, or crumbled bacon for extra protein.
• Vegetable Boost: Add spinach, sun-dried tomatoes, or roasted red peppers to the sauce.

FAQs

Can I make this sauce ahead of time?
Yes, but it’s best served fresh. If reheating, do so gently over low heat and add a splash of half and half to loosen the sauce.

Can I freeze leftovers?
The sauce’s creamy texture may change when frozen, but you can freeze tortellini separately and make fresh sauce when reheating.

What’s the best tortellini to use?
Refrigerated tortellini works best for this recipe, but frozen tortellini is a great alternative. Just adjust the cooking time as needed.

Serving and Suggestions

Serve this creamy tortellini with a side of garlic bread or a crisp green salad for a complete meal. Pair it with a glass of white wine like Chardonnay or Sauvignon Blanc for an elegant touch. For added flair, sprinkle extra Parmesan and cracked black pepper on top before serving.