Creamy Parmesan and Asiago Tortellini with Herb Sauce Recipe
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.
- 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
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
- 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.
- Boil Water: Bring a large pot of salted water to a boil to cook the tortellini later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
