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Pasta Chicken

Creamy Asiago Cheese Tortellini

Published: May 19, 2016 | 61 Comments

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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!

Asiago Cheese Tortellini

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.

Creamy Asiago Cheese 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.

Asiago Cheese Tortellini

How to cook cheese tortellini

  1. Cook cheese tortellini according to package instructions.
  2. Rinse with cold water.
  3. Drain.
  4. Make sauce of your choice to go with tortellini, such as creamy Asiago cheese sauce.

How to make cheese tortellini sauce

  1. Heat olive oil and butter on medium heat in a large skillet.
  2. Add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
  3. Add vegetarian broth and heavy cream to the skillet with cooked garlic.
  4. Bring to boil, stirring.
  5. 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.
  6. Reduce heat to very low simmer.
  7. Season with salt.
  8. If sauce gets too thick, add more broth to thin it out.
5 from 6 votes
Asiago Cheese Tortellini
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Creamy Asiago Cheese Tortellini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 552 kcal
Author: Julia
Ingredients
  • 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
Instructions
  1. Cook tortellini according to package instructions, rinse with cold water and drain.
  2. 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.
  3. Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. 

  4. 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. 

  5. 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). 

  6. If sauce is too thick, add more broth to thin it out.

  7. Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
  8. To serve, top each serving with finely chopped fresh parsley
Nutrition Facts
Creamy Asiago Cheese Tortellini
Amount Per Serving
Calories 552 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g125%
Cholesterol 129mg43%
Sodium 1006mg44%
Potassium 82mg2%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 1175IU24%
Vitamin C 1.6mg2%
Calcium 442mg44%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Asiago, Cheese, Dinner, Pasta, Recipe Published: May 19, 2016 61 Comments

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Comments

  1. Steve Peleshok

    Dec 11, 2020 at 8:51 pm

    Looks good. Does this sauce freeze well?

    Reply
    • Julia

      Dec 12, 2020 at 2:46 pm

      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.

      Reply
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