Cheese Tortellini with Garlic White Wine Sauce

This easy cheese tortellini with garlic white wine sauce is ready to go in literally 20 minutes! Refrigerated, store-bought tortellini and a simple white wine cream sauce make this a quick vegetarian weeknight meal that your family will love!

 

You Will Love This

• It’s got all the classic comfort of pasta but with a super light cream sauce. The combination of fresh garlic and dried herbs along with tomatoes and spinach balances out the butter and cream in the sauce giving it a rich, silky texture without being too heavy! Skip the jar of marinara sauce this week and make your own easy pasta sauce!
• If you loved this cheese tortellini recipe, be sure to check out my:
  • Chicken Alfredo Pizza
  • 15 Minute Olive Oil Spaghetti
  • 30 Minute Creamy Salmon Pasta
  • 20 Minute Penne Pomodoro

Ingredients and Substitutions

• Refrigerated Cheese Tortellini – Refrigerated tortellini allows you to get this dinner on the table in no time because it only needs to be boiled for 3-4 minutes! I like to use cheese stuffed tortellini but you can also try spinach, mushroom, chicken, or even sausage stuffed tortellini in this recipe!
• Butter + Olive Oil – I use a combination of butter and olive oil because they each do a little something different. The butter is going to give that rich flavor, while the oil is going to allow the ingredients to saute at a higher smoke point without the butter browning.
• Garlic – Freshly sliced garlic will give you the best flavor, but pre-minced garlic from a jar will work in a pinch as well.
• Dried Oregano – The dried oregano can be replaced with dried thyme, dried rosemary, or dried sage. You could also sub Italian seasoning in its place.
• White Wine – Stick with a wine that’s more on the dry side and one that you enjoy drinking. Personally, I prefer Pinot Grigio or Sauvignon Blanc. If you don’t want to use wine, substitute veggie broth or chicken broth, but the flavor will be a bit different.
• Grape Tomatoes – Grape or cherry tomatoes are nice and small, so they cook fast and add a nice little pop of fresh flavor to the sauce and overall dish.
• Heavy Cream – Heavy cream thickens the sauce and create that luxurious texture. I prefer the flavor and texture of heavy cream, but you can sub with half and half, although the sauce will be a bit thinner.
• Spinach + Arugula – These two together are a great flavor combo and pair really well with the pasta and white wine. Use whatever dark, leafy green you prefer.

Instructions

Melt butter with olive oil in a large saute pan or skillet over medium-low heat. Saute garlic, oregano, salt, and pepper for about a minute.

Add the white wine and simmer for 5 minutes, stirring occasionally.

Then add the tomatoes along with a couple pinches of salt and pepper.

Simmer for another 3 minutes.

Add mixed greens.

Stir until they wilt.

Stir in heavy cream.

Add cooked tortellini.

Toss to coat evenly. Season to taste with Kosher salt and black pepper.

Garnish with fresh chopped parsley and Parmesan.

Tips

• Always salt your pasta water. Salting your pasta water is the best way to boost the overall flavors of whatever pasta dish you’re making. It’s the first chance you have to season the pasta and I promise, once you start salting your pasta water, you’ll wonder how you ever did without! Add about 2-4 tablespoons Kosher salt to your large pot of boiling water before adding the uncooked pasta. Don’t worry about the pasta getting too salty – most of that salt goes down the drain when you strain the pasta anyway!
• Feel free to switch up the ingredients in this pasta. You can use this recipe as a blueprint to clean out the fridge! Switch up the veggies and add sun-dried tomatoes with fresh basil and sliced zucchini or use leftover roasted broccoli with sautéed mushrooms. You can also skip the veggies alltogether for a simple creamy tortellini dish!

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: This recipe can be made up to a week in advance and then reheated throughout the week for a quick lunch or a simple dinner! Most people don’t think of pasta as a meal prep recipe but this tortellini is perfect for prepping ahead of time!
• Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
• Reheating: Reheat cheese tortellini in a saucepan on the stove over medium heat. Add a splash of cream or broth to the pot to loosen up the sauce and cook, stirring occasionally until the pasta is heated through. You can also zap it in the microwave for 30-60 seconds at a time until heated through. Be sure to seaon to taste with salt and pepper before serving!

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