Creamy Asiago Cheese Tortellini – tortellini smothered in a creamy Asiago cheese sauce. Easy and quick – the whole recipe takes only 30 minutes from start to finish!
A perfect and easy pasta dish – easy enough to make on a regular weeknight, but it tastes like pasta from a fancy Italian restaurant. Asiago cheese is very flavorful and perfect for cheese tortellini. And, garlic makes everything better!
Best Tortellini to use
I like to use (and highly recommend) the refrigerated kind of tortellini. For this recipe, I bought a 20 oz bag of tortellini, and used 1/2 of the bag – which equaled to 2 and 1/2 cups of uncooked tortellini.
Cooking Tips
- How to reheat leftovers. While any creamy cheese-based sauce is best served immediately after making it, you can easily reheat leftover cheese tortellini with Asiago cream sauce by adding a small amount of milk as you reheat the sauce on the stove top.
- How to fix lumpy sauce. If the cheese in the sauce lumps – increase the heat and keep stirring at all times, until the lumps melt.
- If sauce gets too thick, add more broth to thin it out.
How to cook cheese tortellini
- Cook cheese tortellini according to package instructions.
- Rinse with cold water.
- Drain.
- Make sauce of your choice to go with tortellini, such as creamy Asiago cheese sauce.
How to make cheese tortellini sauce
- Heat olive oil and butter on medium heat in a large skillet.
- Add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
- Add vegetarian broth and heavy cream to the skillet with cooked garlic.
- Bring to boil, stirring.
- Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts – about 1 minute.
- Reduce heat to very low simmer.
- Season with salt.
- If sauce gets too thick, add more broth to thin it out.
Creamy Asiago Cheese Tortellini - tortellini smothered in a creamy Asiago cheese sauce, the recipe takes only 30 minutes from start to finish! Delicious, meatless pasta recipe. Perfect as is, or as a side dish to grilled meats.
- 10 oz tortellini (refrigerated kind - half of 20 oz bag)
- 1 teaspoon olive oil
- 1/2 tablespoon butter
- 5 garlic cloves , minced
- 1 cup heavy cream
- 1/2 cup vegetarian no-chicken broth or chicken broth
- 1 cup Asiago cheese shredded
- 1/4 teaspoon salt approximately, to taste
- fresh parsley chopped
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Cook tortellini according to package instructions, rinse with cold water and drain.
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Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
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Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring.
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Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Note: If the cheese lumps - increase heat and keep stirring at all times, until it melts.
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Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).
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If sauce is too thick, add more broth to thin it out.
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Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
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To serve, top each serving with finely chopped fresh parsley
Looks good. Does this sauce freeze well?
Hi Steve! Unfortunately, cream sauces like this one (with a lot of cream and cheese) don’t freeze well. When reheated, the sauce will most likely separate. It’s best to make this right before serving.