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 ½ of the bag - which equaled to 2 and ½ 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
Ingredients
- 10 oz tortellini (refrigerated kind - half of 20 oz bag)
- 1 teaspoon olive oil
- ½ tablespoon butter
- 5 garlic cloves , minced
- 1 cup heavy cream
- ½ cup vegetarian no-chicken broth or chicken broth
- 1 cup Asiago cheese shredded
- ¼ teaspoon salt approximately, to taste
- fresh parsley chopped
Instructions
- Cook tortellini according to package instructions, rinse with cold water and drain.
- 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. Note: If the cheese lumps - increase heat and keep stirring at all times, until it melts.
- Reduce to very low simmer, add salt. I usually add ⅛ teaspoon of salt, taste the sauce, and then add another ⅛ teaspoon of salt if needed. (Do not add all of ¼ teaspoon of salt right away - taste first).
- If sauce is too thick, add more broth to thin it out.
- Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
- To serve, top each serving with finely chopped fresh parsley
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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