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• 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


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



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