If you’re searching for a pasta dish that balances richness, savory flavors, and pure comfort in every forkful, Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is about to become your go-to. Picture pillowy, cheesy tortellini tossed in nutty browned butter, earthy mushrooms, and fragrant, shatteringly crisp sage—it’s as satisfying as a cozy night in, only more delicious.
Why You’ll Love This Recipe
- Ready in 30 minutes: This dinner delivers big flavor with just half an hour of prep and cook—perfect for busy weeknights or last-minute cravings!
- Incredible flavor & texture contrasts: The earthy mushrooms, crispy sage, and creamy tortellini shine together in a buttery, aromatic coating.
- Minimal ingredients, maximum satisfaction: Every element is easy to find and brings tons of flavor, with no complicated techniques required.
- Crowd-pleaser for any occasion: It feels elevated enough for a dinner party, but it’s so simple, you’ll want to add it to your regular weekday rotation.
Ingredients You’ll Need
The magic of Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is how only a handful of thoughtfully chosen ingredients create unforgettably layered flavors and textures. Each item plays a starring role, building richness, depth, and color in every bite.
- Refrigerated cheese tortellini (20 ounces): The fresh pasta and melty cheese filling adds creaminess and acts as a perfect canvas for the buttery sauce.
- Fresh sage (1 tablespoon, chopped): When fried, sage transforms into crispy, aromatic confetti that makes the dish taste so much more luxurious.
- Cremini mushrooms (8 ounces, sliced): Earthy, juicy, and meaty—these mushrooms provide gorgeous texture and depth of flavor.
- Butter (3 tablespoons, divided): Butter’s nutty richness ties the whole dish together and helps crisp the sage and brown the mushrooms beautifully.
- Olive oil (1 tablespoon): Adds a bit of fruitiness and helps prevent the butter from burning as you fry the sage and sauté the mushrooms.
- Garlic (1 clove, minced): Garlic infuses the butter with irresistibly savory aroma and flavor.
- Freshly grated Parmesan cheese (1/2 cup): Creamy, salty, and slightly nutty—this brings everything together while adding a luscious glossy finish.
- Salt & pepper to taste: Essential for balancing all the flavors and making each ingredient sing.
Variations
One of my favorite things about Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is how easy it is to personalize! Whether you want to keep things vegetarian, sneak in extra veggies, or play with new flavors, there’s so much room for creativity.
- Spinach twist: Stir in a handful of baby spinach during the last minute of cooking for a burst of color and extra nutrition.
- Nutty crunch: Add toasted walnuts or pine nuts along with the crispy sage for texture and richness.
- Protein boost: Toss in some cooked Italian sausage slices or shredded rotisserie chicken if you want to make it heartier.
- Make it lighter: Swap half the butter for extra olive oil and use a sprinkle of grated lemon zest at the end for brightness.
How to Make Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Step 1: Cook the Cheese Tortellini
Fill a large pot with water, add a good pinch of salt, and bring it to a boil. Drop in the cheese tortellini and cook according to the package instructions—usually about 7 minutes—until they float and become tender. Don’t overcook; you want that perfect cheesy bite!
Step 2: Crisp the Sage
While the water heats, prep your mushrooms and chop the fresh sage. In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Once it’s shimmering and hot, add the chopped sage. Fry for around 1 minute until the edges curl and the sage turns crisp and aromatic. Carefully scoop out the sage and set aside on a plate—you’re going to sprinkle this on later!
Step 3: Sauté the Mushrooms and Garlic
To the same pan (leave in all that flavor!), add another tablespoon of butter, the sliced mushrooms, and garlic. Stir occasionally and let everything sauté for about 5 minutes. You’re looking for the mushrooms to get golden brown and release all their earthy goodness—don’t rush this step!
Step 4: Combine and Finish
Once the tortellini is drained, add it to the skillet with the cooked mushrooms. Drop in the last tablespoon of butter, toss in the grated Parmesan cheese, and return the crispy sage to the pan. Gently toss everything together until coated in buttery, cheesy goodness—season with salt and pepper to taste. Serve immediately while it’s hot and the aroma is at its peak.
Pro Tips for Making Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- Don’t Skimp on Butter Quality: Use good European-style butter if possible—the richer flavor really elevates the sauce and crisps the sage beautifully.
- High Heat for Mushrooms: To achieve perfectly browned, not soggy, mushrooms, use a wide skillet, avoid overcrowding, and let them sit undisturbed for a minute or two before stirring.
- Perfect Tortellini Texture: Cook your cheese tortellini just until al dente and avoid rinsing; a little pasta water clinging to the noodles helps the sauce cling.
- Serve Immediately: This dish is at its most luscious and aromatic right after tossing everything together, so gather everyone to the table before the final step!
How to Serve Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Garnishes
A final flourish is always welcome! Before serving, top Cheese Tortellini with Butter, Mushrooms, and Crispy Sage with the reserved crispy sage leaves, a generous dusting of extra Parmesan, and maybe a crack of black pepper. For color and a gentle punch, a sprinkle of chopped fresh parsley works beautifully, too.
Side Dishes
Serve this rich tortellini with a crisp green salad dressed simply with lemon and olive oil—it helps balance all the flavors. Garlic bread or a crusty baguette is pure perfection for soaking up the buttery sauce! And if you’re feeling extra, roasted asparagus or a citrusy arugula salad make lovely partners.
Creative Ways to Present
For special occasions, try plating in wide, shallow bowls and drizzling a little extra brown butter on top. Garnish with whole fried sage leaves for a restaurant-worthy look. Or, serve family-style in a rustic dish so everyone can help themselves—this recipe looks gorgeous piled high, letting the sage, mushrooms, and cheese tortellini shine front and center.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer Cheese Tortellini with Butter, Mushrooms, and Crispy Sage to an airtight container and refrigerate within two hours. It will keep well for up to 3 days—you’ll be so happy to grab these for an easy lunch or dinner encore.
Freezing
While the tortellini themselves freeze well before cooking, this finished dish isn’t the best candidate for freezing. The creamy sauce and mushrooms can lose their lovely texture when thawed. For best results, enjoy Cheese Tortellini with Butter, Mushrooms, and Crispy Sage fresh, or store only short-term in the fridge.
Reheating
To reheat, add the chilled tortellini to a nonstick skillet with a splash of water or an extra knob of butter. Warm gently over medium-low heat, stirring occasionally until heated through. The sauce should return to its glossy, buttery best—avoid microwaving if possible to keep the texture lovely.
FAQs
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Can I use frozen tortellini instead of refrigerated?
Absolutely! If using frozen tortellini, simply add 1-2 extra minutes to the boiling time (or follow the package instructions). The result will be just as satisfying, though the texture may be slightly different. Make sure to drain thoroughly before tossing with the sauce.
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What kind of mushrooms work best?
Cremini mushrooms give a rich, earthy flavor that shines in this recipe, but you can use white button, shiitake, or even a wild mushroom mix for more complexity. Just slice them evenly and watch the pan so they brown rather than steam.
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Is there a way to make Cheese Tortellini with Butter, Mushrooms, and Crispy Sage vegetarian?
Great news—it already is! If you’d like to make it vegetarian, just double-check your cheese tortellini and Parmesan to be sure they’re made with vegetarian-friendly cheeses (some traditional Parmesan may use animal rennet).
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Can I make this dish ahead of time?
This dish is best enjoyed fresh right after tossing together, since that’s when the sauce is silky and the sage is crisp. If you need to, keep each component separate (store the crispy sage uncovered at room temp), and combine and heat just before serving for best texture and flavor.
Final Thoughts
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is the ultimate comfort food with a touch of elegance—and it’s so easy, you’ll want to make it again and again. Whip it up for a cozy weeknight, share it at your next dinner gathering, and watch everyone swoon. I hope you love every buttery, herby, savory bite as much as I do!
Print
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is a delicious and savory pasta dish that combines the richness of cheese tortellini with earthy cremini mushrooms, fragrant sage, and nutty Parmesan cheese. This recipe is a perfect balance of flavors and textures, making it a satisfying meal for any occasion.
Ingredients
Cheese Tortellini:
- 1 (20 ounce) package refrigerated cheese tortellini
Crispy Sage:
- 1 tablespoon fresh sage, chopped
Mushrooms:
- 8 ounces cremini mushrooms, sliced
Additional Ingredients:
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper, to taste
Instructions
- Boil the Tortellini: Boil water for the tortellini and cook it according to package instructions.
- Prepare Sage and Mushrooms: Prep the mushrooms and sage.
- Crisp Sage: In a skillet over medium-high heat, add 1 tbsp of butter and olive oil. Add sage and cook until crispy. Remove from pan and set aside.
- Sauté Mushrooms: In the same pan, add mushrooms, garlic, and another tablespoon of butter. Sauté until mushrooms are browned.
- Combine Ingredients: Add drained tortellini, remaining butter, Parmesan cheese, and sage to the pan. Toss until coated. Season with salt and pepper.
- Serve: Serve immediately.
Notes
- This recipe makes 3-4 servings.
- For a lighter meal, serve 4 portions with a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Sugar: 5g
- Sodium: 905mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 87mg
