Sometimes the best meals are the ones that take simple ingredients and turn them into something extraordinary.
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is exactly that kind of recipe.
With just a few pantry staples and store-bought tortellini, you can whip up a dish that feels like it came from a cozy Italian trattoria.
The butter creates a silky sauce, earthy mushrooms bring depth, and crispy sage adds that special restaurant-style finishing touch.
Best of all, this gourmet-tasting meal comes together in less than 30 minutes, making it perfect for weeknights or even date nights at home.
My Opinion
This dish has quickly become one of my weeknight favorites because it feels elegant without requiring hours in the kitchen.
The crispy sage adds such a fragrant, almost nutty flavor that pairs beautifully with the cheesy tortellini, while the mushrooms give it a hearty, satisfying bite.
I also love that it’s flexible—sometimes I swap in ravioli, or add a handful of spinach right before serving.
Each time I make it, it feels comforting yet special, like a little reminder that simple food done right can be absolutely delicious.
Why You’ll Love This Recipe
- Fast & Easy – On the table in just 30 minutes.
- Restaurant-Quality – Crispy sage + butter makes it taste gourmet.
- Customizable – Works with tortellini, ravioli, or even plain pasta.
- Few Ingredients – Most are pantry or fridge staples.
- Crowd-Pleaser – A comforting dish everyone enjoys.
Ingredients
- 1 (20-ounce) 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
- 1/2 cup freshly grated parmesan cheese
- Salt & black pepper, to taste
Ingredient Notes
- Tortellini – Refrigerated varieties cook quickly and taste fresher, but frozen works too (just allow extra boiling time).
- Sage – Fresh sage is key here; dried won’t give the same crispy texture.
- Mushrooms – Cremini are rich and earthy, but white button or even wild mushrooms will work beautifully.
- Butter – Unsalted is best so you can control the seasoning.
- Parmesan – Freshly grated melts better and has a sharper flavor than pre-shredded.
Step-by-Step Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender but still slightly firm (al dente). Drain and set aside, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.
💡 Tip: Don’t overcook the tortellini—they only need a few minutes, and overcooking can cause them to burst and lose their filling.
2. Crisp the Sage
While the tortellini is cooking, place a large skillet over medium-high heat. Add 1 tablespoon of butter along with the olive oil. Once the butter has melted and the pan is hot, add the fresh sage leaves. Cook them for about 1 minute, flipping once, until they darken slightly and turn crisp. Remove the sage with tongs or a slotted spoon and set aside on a plate lined with paper towels.
💡 Why this step matters: Crispy sage adds texture and an aromatic depth that plain fresh sage doesn’t. It’s like creating your own edible garnish.
3. Sauté the Mushrooms and Garlic
In the same skillet, add another tablespoon of butter along with the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and develop a golden-brown color. The browning is what gives them that deep, savory flavor.
💡 Tip: Don’t overcrowd the mushrooms—if they’re piled on top of each other, they’ll steam instead of sear. Use a wide pan for the best results.
4. Combine the Pasta with the Sauce
Add the cooked tortellini directly into the skillet with the mushrooms. Stir in the remaining tablespoon of butter, the crispy sage, and freshly grated parmesan cheese. Toss everything gently until the tortellini is evenly coated with the buttery sauce and the cheese begins to melt into it. If the mixture looks too dry, splash in a little of the reserved pasta water to loosen it up.
5. Season and Serve
Taste the pasta and season with salt and freshly ground black pepper as needed. Serve immediately, topped with extra parmesan or more crispy sage for garnish.
Serving Suggestions
This pasta is rich and flavorful, so it pairs nicely with lighter sides:
- A fresh green salad with lemon vinaigrette.
- Garlic bread or crusty artisan bread for dipping in the butter sauce.
- A crisp white wine like Pinot Grigio or Sauvignon Blanc for an elegant pairing.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwave works too, but the pasta may soften more.
- Freezer: Not recommended, as tortellini tends to lose its texture when frozen after cooking.
Variations
- Use Ravioli – Works beautifully with cheese or even meat-filled ravioli.
- Add Greens – Toss in baby spinach or arugula at the end for freshness.
- Make It Creamy – Stir in a splash of heavy cream or half-and-half before adding the tortellini.
- Nutty Twist – Toasted pine nuts or walnuts add crunch and richness.
Tips for Success
- Don’t skip crisping the sage—it’s what makes this dish special.
- Reserve pasta water—it’s liquid gold for adjusting sauce consistency.
- Always use freshly grated parmesan for the best melt and flavor.
- Serve hot—this dish tastes best fresh off the stove.
FAQs
Can I use frozen tortellini?
Yes! Just cook it a few minutes longer than refrigerated tortellini.
What if I don’t like sage?
Try fresh basil or parsley instead, though it won’t have the same crispy effect.
Can I make this ahead?
It’s best fresh, but you can prep the mushrooms and sage ahead of time to speed things up.
What protein could I add?
Grilled chicken, Italian sausage, or shrimp would make great additions.
Nutrition (per serving, approx.)
- Calories: 420
- Protein: 16g
- Carbs: 44g
- Fat: 20g
Conclusion
Cheese Tortellini with Butter, Mushrooms, and Crispy Sage is proof that a handful of simple ingredients can create a truly special meal. The combination of golden mushrooms, fragrant crispy sage, and rich butter transforms store-bought tortellini into a dish worthy of a dinner party—or just a treat-yourself night at home. Quick, easy, and incredibly flavorful, this pasta is one recipe you’ll want to keep on repeat.