Cheese Tortellini with Mushrooms & Crispy Sage Butter

A comforting and elegant pasta dish, Cheese Tortellini with Mushrooms & Crispy Sage Butter features tender cheese-filled tortellini tossed with golden sautéed mushrooms and finished with fragrant, crispy sage fried in butter. Parmesan adds a rich, nutty finish, making this an easy gourmet meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

This dish offers a beautiful blend of textures and flavors — creamy tortellini, earthy mushrooms, and aromatic sage crisped in butter. It’s a sophisticated vegetarian option that feels indulgent without requiring complicated steps. Whether you’re hosting a dinner or need a quick weeknight meal, this recipe delivers richness and elegance with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• refrigerated cheese tortellini
• fresh sage, chopped
• cremini mushrooms, sliced
• butter
• olive oil
• garlic, minced
• freshly grated parmesan cheese
• salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
2. While the tortellini cooks, heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat.
3. Add the chopped sage and fry for about 1 minute, or until crisp. Remove the sage with a slotted spoon and set aside.
4. In the same skillet, add 1 tablespoon of butter, sliced mushrooms, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
5. Return the cooked tortellini to the skillet along with the remaining tablespoon of butter, crispy sage, and grated parmesan cheese.
6. Toss gently until everything is evenly coated and heated through. Season with salt and pepper to taste. Serve immediately.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 480 kcal

Variations

• Add Protein: Include sautéed pancetta, grilled chicken, or crumbled Italian sausage.
• Use Different Mushrooms: Try shiitake, oyster, or portobello mushrooms for a different depth of flavor.
• Make it Creamy: Stir in a splash of heavy cream or mascarpone cheese at the end for a richer sauce.
• Vegan Version: Use vegan tortellini, plant-based butter, and nutritional yeast instead of parmesan.
• Add Greens: Toss in a handful of baby spinach or arugula just before serving for added freshness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water or butter to loosen the sauce. Alternatively, microwave in short intervals until warmed through.
Freezing: This dish is best enjoyed fresh, but cooked tortellini and mushrooms can be frozen separately for up to 1 month.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, just adjust the cooking time according to the package directions and be sure to drain it well before adding to the skillet.

What other types of cheese tortellini work for this recipe?

Any variety, including ricotta, mozzarella, or a blend, will pair well with the mushrooms and sage butter.

Can I prepare this ahead of time?

Yes, but it is best served fresh. If making ahead, keep the components separate and reheat just before serving.

What can I substitute for sage?

Fresh thyme or rosemary can be used, though the flavor will differ. Sage is uniquely aromatic and works best for this dish.

How do I make this recipe gluten-free?

Use gluten-free tortellini and ensure your parmesan is certified gluten-free.

Is this dish vegetarian?

Yes, as long as the tortellini and parmesan do not contain animal rennet. Check the labels to ensure they meet vegetarian standards.

Can I make this dish without mushrooms?

Yes, simply omit the mushrooms or replace them with a different vegetable, such as zucchini or spinach.

What kind of pan should I use?

A large non-stick or stainless steel skillet works best for sautéing the mushrooms and combining all the ingredients evenly.

How do I prevent the tortellini from sticking together?

Toss the cooked tortellini with a small amount of olive oil if you’re not using it immediately to keep it from sticking.

Can I double the recipe?

Yes, this recipe doubles well — just make sure to use a large enough skillet to avoid overcrowding the mushrooms.

Conclusion

Cheese Tortellini with Mushrooms & Crispy Sage Butter is the ideal combination of quick preparation and sophisticated flavor. With rich cheese-filled pasta, buttery mushrooms, and fragrant sage, this dish transforms a few simple ingredients into a memorable meal. It’s perfect for an elegant weeknight dinner, a meatless main, or a special occasion meal without the stress.

Cheese Tortellini with Mushrooms & Crispy Sage Butter

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A comforting and elegant dish made with cheese-filled tortellini, golden sautéed mushrooms, and fresh sage fried in butter for a crispy, aromatic finish. Perfectly coated in parmesan for an easy gourmet meal.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (20 oz) package refrigerated cheese tortellini
• 1 tablespoon fresh sage, chopped
• 8 ounces cremini mushrooms, sliced
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ cup freshly grated parmesan cheese
• Salt and pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
2. While the tortellini cooks, heat 1 tablespoon butter and olive oil in a skillet over medium-high heat. Once hot, add the chopped sage and fry for about 1 minute, until crisp. Remove sage and set aside.
3. In the same skillet, add another tablespoon of butter, sliced mushrooms, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until mushrooms are browned and tender.
4. Add the drained tortellini to the skillet along with the remaining tablespoon of butter, crispy sage, and grated parmesan.
5. Toss gently until everything is evenly coated and warmed through. Season with salt and pepper to taste. Serve immediately.

Notes

• Use freshly grated parmesan for the best flavor and melt.
• Don’t overcrowd the skillet when sautéing mushrooms to ensure they brown properly.
• This dish is best served immediately while hot and fresh.
• For added protein, top with a poached or fried egg.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 3g
• Sodium: 420mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 65mg