Cheese Tortellini with Garlic White Wine Sauce Recipe
This Cheese Tortellini with Garlic White Wine Sauce is a creamy, comforting pasta dish featuring cheesy tortellini tossed in a savory garlic and white wine sauce with fresh tomatoes and mixed greens. Enhanced with butter, olive oil, and aromatic oregano, this recipe is perfect for a quick yet elegant weeknight meal that satisfies with a burst of flavor and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 20 oz. refrigerated cheese tortellini, cooked al dente
Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 1/2 cup white wine
- 1 pint grape or cherry tomatoes
- 2/3 cup heavy cream
Greens and Garnish
- 2–3 cups mixed greens (spinach + arugula)
- Parmesan cheese, for garnish
- Fresh chopped parsley, for garnish
Seasoning
- Kosher salt
- Fresh cracked pepper
Instructions
- Heat fats and aromatics: In a large sauté pan over medium-low heat, melt the butter with olive oil until the butter starts to sizzle. Add the thinly sliced garlic, dried oregano, and a couple pinches of kosher salt and freshly cracked pepper. Cook for about one minute, stirring frequently so the garlic doesn’t burn and develops its flavor.
- Add white wine and simmer: Pour in 1/2 cup of white wine and let it simmer for 5 minutes, stirring occasionally to reduce the wine and concentrate the flavors.
- Add tomatoes and season: Add the grape or cherry tomatoes to the pan along with a couple more pinches of salt and pepper. Simmer for another 3 minutes to soften the tomatoes and merge their juices with the sauce.
- Wilt the greens: Stir in 2 to 3 cups of mixed greens (spinach and arugula) until they wilt and reduce in volume.
- Incorporate cream: Stir in 2/3 cup of heavy cream to create a creamy, luscious sauce that coats the other ingredients.
- Add tortellini and toss: Add the cooked al dente cheese tortellini to the pan and toss everything together to coat the pasta evenly with the sauce. Season again with salt and pepper to taste. Cook for just a minute or so until the tortellini are warmed through.
- Garnish and serve: Remove from heat and garnish the dish with freshly grated Parmesan cheese and chopped parsley for freshness and color. Serve immediately and enjoy!
Notes
- Always salt your pasta water generously to enhance the pasta’s flavor from the inside out. Use about 2-4 tablespoons of kosher salt per large pot of boiling water before adding pasta.
- This recipe is versatile—you can swap out the veggies to suit what you have on hand, such as sun-dried tomatoes, zucchini, roasted broccoli, or mushrooms, or omit the veggies entirely for a simple creamy tortellini dish.
