Do Share Recipe

Cheese Tortellini With Butter, Mushrooms, And Crispy Sage Recipe | Crispy Sage Delight

I have to admit, the first time I made this Cheese Tortellini With Butter, Mushrooms, And Crispy Sage Recipe, I was instantly hooked. It’s one of those meals that feels fancy but takes almost no time to whip up. The combination of pillowy tortellini, nutty parmesan, earthy mushrooms, and fragrant crispy sage is just irresistible.

I love making this recipe on busy evenings because it’s quick yet comforting. Every bite tastes like something you’d order at a high-end Italian restaurant. You can also enjoy similar comfort with a rotisserie chicken crescent roll recipe for a hearty twist.

Ingredients

Here’s what you’ll need to make this dish perfectly:

1 (20-ounce) package refrigerated cheese tortellini – I prefer fresh over frozen because it cooks faster and has a softer texture.
1 tablespoon fresh sage, chopped – Fresh sage crisps beautifully and adds an aromatic flavor that dried sage just can’t match.
8 ounces cremini mushrooms, sliced – Cremini mushrooms give a richer, earthier taste than white button mushrooms.
3 tablespoons butter, divided – Use unsalted butter to control seasoning, and divide for different stages of cooking.
1 tablespoon olive oil – Helps crisp the sage without burning it.
1 clove garlic, minced – Fresh garlic enhances the savory flavor; avoid pre-minced jars for best taste
1/2 cup freshly grated parmesan cheese – Freshly grated parmesan melts better and has a more vibrant flavor than pre-grated.
Salt and pepper to taste – Season gradually and adjust at the end for best balance.

Note: Serves 3-4 generously.

Variations

This recipe is easy to customize depending on your dietary needs or flavor preferences:

Dairy-free: Swap butter for vegan butter and parmesan for a plant-based parmesan.
Gluten-free: Use gluten-free tortellini instead of regular.
Added veggies: Spinach, roasted butternut squash, or sun-dried tomatoes make a great addition.
Protein boost: Add cooked chicken, shrimp, or pancetta for a heartier dish. You might even pair it with a rotisserie chicken breakfast recipe for extra protein.
Flavor twist: Sprinkle a pinch of chili flakes or nutmeg into the butter for extra warmth.

Cooking Time

Here’s a quick breakdown of the time commitment for this recipe:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large pot – for boiling tortellini.
Skillet – for sautéing mushrooms and crisping sage.
Slotted spoon – to remove tortellini from water without excess liquid.
Cheese grater – to freshly grate parmesan.
Knife and cutting board – for chopping sage and garlic.

How to Make Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe?

Boil the Tortellini

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. I usually set a timer and keep tasting near the end to ensure they’re tender but not mushy.

Crisp the Sage

While the tortellini cooks, heat 1 tablespoon of butter and olive oil in a skillet over medium-high heat. Add the sage and cook for about a minute until it turns crispy and fragrant, then set it aside.

Sauté the Mushrooms

Add another tablespoon of butter to the same skillet, along with the sliced mushrooms and minced garlic. Sauté for 5 minutes, stirring occasionally, until mushrooms are golden and caramelized.

Combine Ingredients

Drain the tortellini and add it to the skillet with mushrooms. Toss in the remaining butter, crispy sage, and parmesan cheese. Mix gently until every piece is coated with buttery, cheesy goodness. Season with salt and pepper to taste and serve immediately.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned while making this recipe that can take it to the next level:

I always taste the buttered mushrooms before adding the tortellini to adjust seasoning.
Using fresh sage instead of dried makes the aroma pop and adds a crisp texture.
Don’t overcook the tortellini; it should remain slightly chewy for the best mouthfeel.
Toast the parmesan lightly in the pan for a slightly nutty flavor.

How to Serve Cheese Tortellini with Butter, Mushrooms, and Crispy Sage Recipe?

Presentation makes a difference. I like to serve the tortellini in a wide, shallow bowl so the sauce spreads evenly. Garnish with extra parmesan and a few whole sage leaves for color. Pair it with a simple green salad and a slice of crusty bread to complete the meal.

Nutritional Information

Here’s a quick look at the approximate nutritional value per serving:

Calories: 615 kcal – hearty and satisfying without being overwhelming.
Protein: 27 g – thanks to the cheese and tortellini.
Carbohydrates: 66 g – the pasta provides lasting energy.
Fat: 28 g – mostly from butter and parmesan, adding richness and flavor.

Make Ahead and Storage

Storing

You can store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the crispy sage separate and add it right before serving to maintain texture.

Freezing

This dish can be frozen, though I recommend undercooking the tortellini slightly. Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. I avoid microwaving because it can make the tortellini mushy.

Why You’ll Love This Recipe?

Here’s why this cheese tortellini with butter, mushrooms, and crispy sage is one of my favorites:

Quick and easy: A gourmet-feeling meal in just 30 minutes.
Flavorful: The combination of butter, mushrooms, and sage is unbeatable.
Versatile: Perfect as a main dish, side, or even for meal prep.
Customizable: Swap ingredients to fit dietary needs or personal taste.
Crowd-pleaser: Creamy, cheesy, and comforting, it’s hard not to love.

This recipe truly transforms simple refrigerated tortellini into a meal that feels indulgent but is effortlessly easy to prepare. The butter and crispy sage create a fragrant, nutty sauce, while the mushrooms add depth and texture. It’s a dish I find myself returning to again and again, especially when I want something fast, comforting, and impressive.

Ben Carraoli