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Creamy Tortellini Sauce (30 mins)

Creamy tortellini sauce with cheese tortellini in a full shallow white ceramic bowl on a bright white marble surface, topped with Parmesan, parsley, herbs, and black pepper, with the complete bowl visible.
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Creamy Tortellini Sauce is a cozy 30 mins pasta dinner made with tender tortellini, browned butter, garlic, Parmesan, Asiago, and a smooth half and half sauce. It is rich, savory, and simple enough for a weeknight, especially with a crisp salad or warm bread on the side.

 

Creamy Tortellini Sauce is a cozy 30 mins pasta dinner made with tender tortellini, browned butter, garlic, Parmesan, Asiago, and a smooth half and half sauce. It is rich, savory, and simple enough for a weeknight, especially with a crisp salad or warm bread on the side.

Ingredients

Scale

Sauce

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

Sauce/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, to taste
  • Pepper, to taste
  • 20 oz refrigerated or frozen tortellini
  • Fresh parsley, for garnish

Instructions

  1. Mix the sauce base: In a large measuring cup, stir together the half and half, chicken broth, dried basil, dried oregano, dried parsley, onion powder, mustard powder, and pepper. Set it aside near the stove.
  2. Brown the butter: Add the butter and crushed garlic to a deep skillet over medium heat. Cook for about 5 mins, swirling often, until the butter turns light golden and smells nutty, then add a splash of olive oil.
  3. Make the roux: Stir in the flour and cook for 1 to 2 mins, stirring constantly, until the flour is lightly cooked and smooth.
  4. Simmer the sauce: Add the sauce mixture in small splashes, stirring well after each addition. Bring to a boil, then reduce to a gentle simmer.
  5. Cook the tortellini: Boil the tortellini in salted water according to the package directions, just until al dente. Drain well.
  6. Finish the sauce: Reduce the sauce heat to low, then gradually stir in the Parmesan and Asiago until melted. Season with salt and pepper to taste, toss in the tortellini, and garnish with fresh parsley

Notes

Use freshly shredded cheese for the smoothest sauce, since bagged shredded cheese can turn grainy. Add the cheese over low heat so the sauce stays creamy. Store leftovers in the refrigerator for up to 3 days, and reheat gently with a splash of milk or broth if needed.

Nutrition

Keywords: Tortellini Sauce

Find it online: https://thesavorymama.com/creamy-tortellini-sauce-30-mins/