This Easy Asiago Tortellini Alfredo is creamy comfort food on a plate! Store-bought tortellini is tossed with a creamy asiago cheese sauce. Everything comes together in one pan and it’s on the table in less than 30 minutes!
This post was originally published in August of 2021. It was updated in February, 2022.
I love me a good alfredo sauce and this one made with asiago cheese is no exception! The chicken stock in this creamy asiago cheese tortellini alfredo helps lighten up the sauce and keeps it from being too thick and heavy.
I love that you don’t have to boil the tortellini up in a separate pot–it just cooks up right in the sauce….meaning LESS PANS TO WASH! Amen, girls!!!!
This is a great meatless meal to make on a busy weeknight OR a fantastic side dish for steak or grilled chicken! Other comforting pasta dishes to try after this one are my Tortellini Casserole, Gnocchi all Sorrentina (Baked Gnocchi) or this Cheesy Rigatoni al Forno (baked rigatoni), my Slow Cooker Bison Bolognese and my Creamy Garlic Parmesan Pasta! All of these are the essence of comfort food!
WHY YOU’LL LOVE THIS RECIPE
- It’s quick, easy and comes together in one pan!
- You can easily swap the cheeses to your liking!
- Very little prep time!
- Leftovers reheat well and make an excellent little lunch!
You’ll need the following ingredients to make this delicious Asiago Tortellini:
Refrigerated tortellini: Make sure you get refrigerated fresh pasta (tortellini)….not frozen and not dry! 🙂 I usually get mine from Costco (Kirkland Brand, Five Cheese) but Buitoni is great too and widely available at major retailers like Target, Wal-Mart, etc.
Asiago Cheese: I like to think of asiago cheese as kind of a “sharp” Parmesan! It’s a little richer in flavor and a bit “nuttier.” It’s also a bit creamier making it perfect for melting in sauces! If you can’t find asiago cheese, just use a cup of grated Parmesan. I just love the blend of the two cheeses in this dish!
Spinach: I consider this optional. I use it about 50% of the time when I make this dish–depending if I have it on hand. It’s perfectly fine to leave it out! 🙂 Sometimes I just like a little green in there!
HOW TO MAKE EASY ASIAGO TORTELLINI: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Cook garlic in olive oil over medium-low heat for a few minutes.
Step 2: Add heavy cream and chicken stock. Bring to a bubble and cook a few minutes until sauce begins to thicken.
Step 3: On low heat, add cheeses. Stir a cook a few minutes more.
Step 4: Add tortellini and spinach (if using). Cook 5-6 minutes until sauce has thickened and tortellini is cooked through.
FREQUENTLY ASKED QUESTIONS
I like to think of asiago cheese as kind of a “sharp” Parmesan! It’s a little richer in flavor and a bit “nuttier.” It’s also a bit creamier making it perfect for melting in sauces! If you can’t find asiago cheese, just use a cup of grated Parmesan. I just love the blend of the two cheeses in this dish!
Some good cheese substitutes if you can’t find asiago cheese are: Parmesan, mozzarella or fontina. I have also used smoked gouda and it’s DELISH!
If you don’t like spinach, you can leave it out or swap for cherry or sun dried tomatoes (drained). Also, tossing in some grilled chicken is excellent if you want to add some protein!
Also, you can easily make this into chicken tortellini alfredo by stirring some cooked boneless, skinless chicken breasts or grilled chicken in at the end!
Leftovers can be stored in the fridge in an airtight container for 3-4 days. Because of the cream, I do not recommend freezing this dish.
To reheat, add a splash of chicken stock or milk to loosen up the sauce. You can either reheat it in a skillet or in the microwave.
Make sure you get refrigerated fresh tortellini….not frozen and not dry! 🙂 I usually get mine from Costco (Kirkland Brand, Five Cheese) but Buitoni is great too and widely available at major retailers like Target, Wal-Mart, etc.
RECIPE TIPS & TRICKS
- When you add the cheeses, make sure to whisk, whisk, whisk! This will ensure no “lumps” in the sauce. if lumps do form, don’t stress! Just add a splash of chicken stock to thin out the sauce a bit and continue whisking.
- If spinach clumps with the cheese while you are stirring it in, using a fork to “unclump” it and distribute it around the dish is super easy.
- You can find asiago cheese in the “speciality” cheese case at most major grocery stores. Bel Gioioso is a popular brand. If you can’t find asiago cheese, you can substitute parmesan, fontina or even mozzarella!
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OTHER PASTA RECIPES YOU’LL LOVE
Easy Asiago Tortellini
- 2 tsp olive oil
- 4 cloves garlic
- 1 cup chicken stock chicken broth is fine, too!
- 1 tsp cornstarch
- 1 cup heavy cream
- 3/4 cup Asiago cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 lb refrigerated cheese tortellini pasta (See Note 1) 16 oz. or about 4 cups uncooked
- 4 cups baby spinach leaves, packed optional, See Note 2
- 1/4 tsp salt
- fresh ground black pepper, red pepper flakes, fresh basil to taste!
- In a large skillet over medium heat, heat olive oil. Add garlic and cook for about 2 minutes, stirring every so often to make sure garlic doesn't burn.
- Whisk together chicken stock/broth and corn starch, then add mixture to the pan. Add cream and stir to combine.
- Increase heat to medium high and bring to a boil (about 3-4 minutes). Sauce should thicken slightly.
- Reduce heat to low and add Asiago and Parmesan cheeses and 1/4 tsp salt. It works best to use a whisk and continue to whisk sauce until cheese is completely melted. If sauce, clumps at all, add a splash of chicken stock to thin it out.
- Add tortellini and spinach. It will seem like A LOT of spinach but it will cook WAY down, don't worry! With a large spoon stir tortellini and spinach until spinach cooks down and tortellini is heated through and cooked to al dente–about 5-6 minutes.
- Taste and season with salt, if needed. ((some tortellini filling is already a bit salty, so make sure you taste it before you add any more salt to the dish)). Serve immediately with lots of fresh ground pepper, red pepper flakes and basil, if you like!