Cheese Tortellini in Garlic Butter Sauce

An easy, delicious recipe for Cheese Tortellini in a simple Garlic Butter Sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less. Out of all the tortellini recipes I’ve tried, this is my favorite way that I turn to again and again. It’s easy to make and everyone loves it, and it’s fun as either an appetizer or a main dish. This cheesy tortellini recipe is absolutely delicious but you must season it properly. I love low-sodium chicken broth as much as the next person, but it doesn’t work well here. Use homemade chicken broth if you have it or mix up a batch from the “Better than Bouillon”. If you don’t, your sauce will have a bland flavor and you will be disappointed.

Ingredients:
32 ounces chicken broth, or vegetable broth, divided (see note 1)
2 tablespoons cornstarch (see note 2)
1 (16 ounce) package frozen cheese tortellini (see note 3)
4 tablespoons butter (see note 4)
2 cloves garlic, minced
2 teaspoons dried basil
1/4 cup freshly grated Parmesan cheese for garnish
Fresh basil chiffonade, for garnish, optional

Instructions:
In a large pot, bring 2½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165 degrees. Drain completely.
Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

Notes:
– Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base For a vegetarian version, substitute vegetable broth.
– Cornstarch: All-purpose flour can be substituted for cornstarch. However, you may have to cook the sauce an additional 3 to 4 minutes.
– Cheese tortellini: The cooking times in this recipe are based on frozen cheese tortellini. To substitute fresh or refrigerated tortellini, cook it for 2 to 3 minutes (it should be floating). To substitute dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
– Butter: Do not substitute unsalted butter or your sauce may be bland.
– Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.

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