Creamy Parmesan and Asiago Tortellini with Herb Sauce Recipe

Introduction

This creamy tortellini sauce is rich, flavorful, and delightfully comforting. Made with a blend of Parmesan and Asiago cheeses, it perfectly coats tender tortellini for a satisfying meal you can prepare in under 30 minutes.

Ingredients

• 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
• 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)
• Fresh parsley, for garnish

Instructions

1. Step 1: Combine the half and half, chicken broth, dried basil, oregano, parsley, onion powder, mustard powder, and pepper in a large measuring cup with a spout. Set aside and measure out the remaining ingredients before starting.
2. Step 2: Bring a large pot of salted water to a boil for the tortellini.
3. Step 3: In a pan over medium heat, melt the butter with the crushed garlic. Cook for about 5 minutes, swirling the pan frequently for even browning. When the butter turns light golden brown, add a splash of olive oil to prevent burning and enhance flavor.
4. Step 4: Stir in the flour and cook continuously for 1 to 2 minutes until the raw flour smell disappears.
5. Step 5: Gradually add the prepared sauce mixture in small splashes, stirring constantly. Bring it to a boil, then lower the heat to a simmer.
6. Step 6: Let the sauce simmer uncovered while cooking the tortellini according to package instructions until al dente. Drain the tortellini once cooked.
7. Step 7: Reduce the sauce heat to low and slowly stir in the Parmesan and Asiago cheeses. Taste and season with salt and pepper as needed.
8. Step 8: Add the drained tortellini to the sauce and toss gently to combine. The sauce will thicken further as it stands. Serve garnished with fresh parsley.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Use freshly grated cheese for the best melting and flavor.
• Add cooked vegetables like spinach or sun-dried tomatoes for extra texture and taste.
• If the sauce becomes too thick, thin it with a little extra half and half or broth.

Storage

Store any leftover tortellini with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly. Just be sure to follow the cooking time on the package to achieve al dente texture before adding it to the sauce.

What can I substitute for half and half?

If you don’t have half and half, you can use equal parts whole milk and heavy cream to achieve a similar richness in the sauce.

Creamy Parmesan and Asiago Tortellini with Herb Sauce Recipe

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★★★★★

4.9 from 72 reviews

This creamy and flavorful Tortellini Sauce recipe combines a rich blend of half and half, chicken broth, herbs, and two types of cheese to create a delicious sauce that perfectly complements tender tortellini. With browned butter and garlic adding depth of flavor, this easy stovetop recipe is ideal for a comforting weeknight meal.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 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
• 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

Main Ingredient

• 20 oz. tortellini (refrigerated or frozen)
• Fresh parsley, for garnish

Instructions

1. Prepare Sauce Mixture: Combine half and half, chicken broth, dried basil, oregano, parsley, onion powder, mustard powder, and pepper in a large measuring cup with a spout. Set aside.
2. Boil Water: Bring a large pot of salted water to a boil to cook the tortellini later.
3. Brown Butter and Garlic: Heat the butter and crushed garlic over medium heat for about 5 minutes, swirling the pan frequently to ensure even browning. When the butter reaches a light golden brown color, add a splash of olive oil to prevent burning and enhance flavor.
4. Make Roux: Add the flour to the browned butter and garlic, stirring continuously for 1 to 2 minutes until the raw flour smell cooks off, forming a smooth roux.
5. Add Sauce Mixture: Gradually add the prepared liquid sauce mixture in small splashes to the roux, stirring continuously. Bring the sauce to a boil, then reduce heat to a simmer.
6. Simmer Sauce and Cook Tortellini: Let the sauce simmer uncovered while you cook the tortellini in the boiling salted water according to package instructions until al dente, then drain the tortellini.
7. Add Cheese and Season: Reduce the sauce heat to low, gradually stir in parmesan and asiago cheeses, and season with salt and pepper to taste. Stir until cheeses are melted and sauce is smooth.
8. Toss Tortellini with Sauce: Add the drained tortellini to the sauce and toss gently to coat evenly. Allow the sauce to thicken further upon standing.
9. Serve: Garnish with fresh parsley and serve the tortellini hot for a creamy, cheesy meal.

Notes

• You can use refrigerated or frozen tortellini; just adjust cooking time accordingly.
• Be careful not to burn the butter while browning; adding olive oil helps prevent this.
• If the sauce becomes too thick, you can thin it with a little additional chicken broth or half and half.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Freshly shredded cheese melts better than pre-shredded for a smoother sauce.

Keywords: tortellini sauce, creamy cheese sauce, Italian pasta sauce, brown butter sauce, easy stovetop sauce, parmesan asiago sauce