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5 from 4 ratings

Tortellini Sauce

This Creamy Tortellini Sauce makes an easy 30 minute meal that you can use with refrigerated or frozen tortellini. Your family will love the Asiago and Parmesan cream sauce with browned butter, garlic, and the best blend of herbs and seasonings.



  • ¼ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoons pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley


  • 4 tablespoons salted butter
  • 1 splash olive oil
  • 3 cloves garlic, whole
  • 3 tablespoons flour
  • ½ cup chicken broth
  • 1 ½ cups half and half, half cream/half milk
  • ½ cup asiago cheese, finely shredded
  • ½ cup Parmesan cheese, finely shredded
  • Salt/Pepper, to taste
  • 20 oz. tortellini, see notes
  • Fresh Parsley, to garnish


  • Combine the seasonings and set aside. Measure out remaining ingredients before starting and begin boiling salted pasta water for the tortellini.
  • Crush the garlic: Lay a knife over each garlic clove and use the palm of your hand to push down the knife over the garlic to crush it. Transfer it to a deep, 12-inch skillet along with the butter.
  • Melt the butter over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn a brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
  • Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste.
  • Add the chicken broth in splashes, stirring continuously. Add the heavy cream in the same manner, followed by the seasonings. Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.
  • Reduce the heat of the sauce to low. Slowly sprinkle in the Asiago and Parmesan cheese, stirring continuously.
  • Taste the sauce and season with salt/pepper as needed, start with 1/4 tsp. of each.
  • Add the drained tortellini and toss to combine. It will continue to thicken upon standing.
  • Garnish with parsley and serve.



Pro Tips:
  • Browning the butter is optional, the flavor is very subtle but it does add a touch of gourmet. There is a fine line between browned butter and burnt butter. A splash of olive oil is added to mitigate burning it, but feel free to simply melt some butter and let it start to foam without browning it. 
  • Shred the cheese from a block, it will melt and tastes much better than packaged shredded cheese. Belgioioso is my brand of choice for the Parmesan and Asiago.
  • All Parmesan cheese can be used or a combination of Parmesan and Romano if you don't have Asiago.
  • I use Rana 5-cheese tortellini for this recipe but a variety of options work well!
  • Heavy cream may be used instead of half and half, the sauce will be thicker. A splash of milk can be used to thin it out slightly if desired.
  • Sautéed mushrooms can be prepared in a separated skillet and mixed into the sauce at the end.
  • 20 oz. ravioli can be used with this recipe as well. 

  • The flour in this sauce helps it to maintain it’s consistency when cooled and reheated.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat it back to it's original consistency, thaw it overnight and use a makeshift double boiler to reheat it on the stove top. I've found that to be the best way to reheat cream sauces.
  • If you expect leftovers, I recommend that you store the sauce separately and boil fresh pasta for serving if possible.


Calories: 523kcal, Carbohydrates: 48g, Protein: 23g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 70mg, Sodium: 862mg, Potassium: 131mg, Fiber: 4g, Sugar: 3g, Vitamin A: 683IU, Vitamin C: 2mg, Calcium: 407mg, Iron: 3mg