Cheese Tortellini


    • 32 ounces chicken broth divided
    • 2 tablespoons cornstarch
    • 1 (16 ounce) package frozen cheese tortellini
    • 4 tablespoons butter
    • 2 cloves garlic minced
    • 2 teaspoons dried basil
    • 1/4 cup Parmesan cheese for garnish
    • Minced fresh parsley for garnish, optional


  1. In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook about 5 minutes. The tortellini will float to the top when cooked and the internal temperature should be 165ºF for at least 15 seconds. Drain completely.
  2. Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook about 2 minutes.
  3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens. Add the cooked tortellini to the skillet and toss to coat.
  4. Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.

Recipe Notes

  1. To make this dish vegetarian, substitute vegetable broth for the chicken broth.
  2. Serves 8 as an appetizer or first course. Keep warm in a slow cooker if serving a buffet.