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Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

Published: / Updated: / 85 Comments

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This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.

tortellini with sage butter sauce in a white bowl

The butter sage sauce is totally delicious, and it's ready in about 10 minutes.  Crispy sage is quite trendy, but it's trendy because it tastes good. It only takes about a minute to make the sage crispy, and it really makes all the difference in the tortellini butter sauce.

I wanted to add something other than sage and butter to this recipe, so I thought mushrooms would be the perfect choice. All you do is quickly sear them so they're lightly browned, and they complement the tortellini fabulously.

close-up of tortellini with a mushroom, crispy sage, and butter sauce in a white bowl

Pro tip: I use the kind of tortellini that's sold in the refrigerated section of grocery stores. You could definitely use frozen, just be mindful of cooking time (it may take a little longer to boil it). You could also use ravioli (even meat-filled ones), or plain pasta if you wish!

Sometimes simple recipes are the best, and sage butter sauce is no exception.

Other tortellini recipes you may like:

sage butter pasta recipe with mushrooms, parmesan cheese, and crispy sage in a white bowl

I hope you will enjoy this tortellini with fresh sage butter recipe.

Questions? Let me know in the comments!

Tortellini with sage butter sauce - an easy way to take store bought cheese tortellini from bland to grand! A gourmet meal in less than 30 minutes!

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.
4.92 from 25 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
 

  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1 tablespoon fresh sage chopped
  • 7 ounces cremini mushrooms sliced
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Instructions
 

  • Boil water for the tortellini and cook it according to package instructions.
  • Meanwhile, prep the mushrooms and the sage.
  • When the tortellini is about 6-7 minutes from being ready (so a bit before you add it to the boiling water), add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. When the pan is hot, add the sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside.
  • Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned. 
  • Add the drained tortellini, remaining butter, parmesan cheese, and sage to the pan. Toss until everything's nicely coated. Season with salt & pepper as needed. Serve immediately. 

Notes

  • This recipe makes 3-4 servings. It is pretty rich, so I'd serve 4 but ensure there's other stuff to eat with it like a salad, or you could make 2 large portions.
Keyword sage butter pasta
Author Natasha Bull
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  1. Mimi says

    Made this last night. Family absolutely loved this recipe. Had a nutty/woodsy taste. Fabulous. Thank you so much for this recipe, will certainly make this again. Easy for weeknight meal.

    Reply

  2. Crissy says

    5 stars
    This was amazing! Such a simple but super flavorful dish! I added crushed red pepper. Will make again for sure!

    Reply

  3. Renee says

    5 stars
    So simple, fresh and delicious! I added some fresh baby spinach and will definitely make this again. Thank you for a great recipe!

    Reply

  4. Shelby Green says

    Whipped this up as a quick meat-free meal tonight! I added in some spinach that need to be used soon and some fresh grated wine cheese! It turned out beautifully, I will definitely be adding this recipe to my go-to meatless meals.

    Reply

  5. Mona Todras says

    5 stars
    Great recipe!!! Wondering if more cheese could be added. Like mozzarella or some other cheese besides and including the Parmesan?

    Reply

    • Natasha says

      Sure! You could always sprinkle some mozza on top and then melt it under the broiler in the oven right at the end (make sure you're using an oven-proof skillet).

      Reply

  6. B Johnson says

    4 stars
    Would never have thought to use sage in a pasta dish. I used a 12 oz bag of dry tortellini and tossed in a little bit of leftover chicken. Next time I will double the sage for more flavor and perhaps add in some roasted red peppers for eye appeal. But, dish is very good as is. Thank you for the recipe!

    Reply

  7. Stacey says

    5 stars
    One of my new favorite recipes. delicious and I had never used Sage before. Will try it in other recipes now.

    Reply

    • Natasha says

      That's great to hear!! I'm so glad you liked it and got to try out sage. Definitely an underutilized herb... I don't use it often either, but it's always such a nice change.

      Reply

  8. Tabitha buechele says

    5 stars
    I didn’t have fresh sage so I used 1tbsp ground sage, 1lb italian sausage, and roasted red bell peppers along with mushrooms. Added a little red wine to deglaze the pan after veggies were sautéed, a tbsp sour cream before adding pasta in. It was so delicious!!

    Reply

  9. Tiara says

    5 stars
    This was AMAZING!! I added roasted red peppers (no salt or pepper) and a bit more than a tablespoon Of butter per step but it was perfection. Served with blackened broiled salmon and a salad on the side! Adding to my rotation immediately!!! Thank you!!!

    Reply

  10. Diane mills says

    5 stars
    This was so simple and restaurant worthy ! I will be making it again . I have never used sage before this shame on me

    Reply

  11. Lee says

    I saved this recipe and started to follow you. This looks amazing. Your phots are beautiful. I will try this soon. Thx

    Reply

  12. Rachel says

    5 stars
    Just tried it, was using a Costco size tortalini package which I realized midway through cooking was probably bigger than the recipe called for, so I doubled the sage and garlic, I added an extra tbsp of butter and put around a half cup of reserved pasta water to help sauce it up. I added most of the salt and pepper when the mushrooms were close to done. If I were doing it again (which I plan to) I would put the garlic in before the mushrooms to give it some crisp and color. I really like the ideas of adding roasted cherry tomatoes, some wine to the mushrooms, or some spicy sausage to add some acid or heat but I would still totally make this again. It's a beautifully versatile canvas that also stands up on its own. Thank you for sharing!

    Reply

  14. Slav says

    5 stars
    Very simple, elegant & tasty! The sage is a wonderful add & I threw in more than the recipe described (good move). This is now my favourite pasta recipe 🙂

    Reply

  15. Shanly says

    5 stars
    This is a great simple recipe. I would suggest seasoning as you go, especially with the mushrooms, instead of at the end.

    Reply

    • Natasha says

      So glad you enjoyed it! Yes, I always season as I go along, but it's kinda hard to explain in a recipe, so that's why I suggest that haha.

      Reply

  16. Jacquie says

    5 stars
    Loved this recipe. I’ve made it a few times and made some tweaks along the way.

    I chopped up approx. 1/4 cup of sage as by the time you cook it it shrivels up. Plus I love sage!

    I use 4 tablespoons of butter in-lieu of 3, and lastly 16 oz of baby Bella sliced mushrooms.

    Thanks for the recipe!

    Reply

  17. Jodi says

    5 stars
    I don’t comment a lot on recipes but this was simple, quick, and delicious!! Excellent recipe! It seems versatile and could add protein as needed!

    Reply

  18. Heather says

    5 stars
    This is seriously my favorite recipe and family loves! Im going to add strips of steak to it tonight, my son is not a huge pasta fan but if theres meat then hes all in! I also made it the second time with stuffed mushroom ravioli. No matter what, the sage butter dressing is amazing!

    Reply

  19. Robert Marino says

    Sounds to me that the timing is off. Refrigerated tortellini usually takes 4 minutes to cook. When it floats, it's ready. Best to have the sage butter prepped before putting the tortellini in the boiling water.

    Reply

    • Natasha says

      I can see how the instructions could be a little confusing. I was indicating that you should start prepping the sage butter while the water is heating up (so 6-7 minutes would be a bit before you add the tortellini to the boiling water). I'll see if I can update the instructions to make them a little more clear!

      Reply

  21. CATHY ROMAN says

    I like making this but i like to add sauteed shrimp and spinach also, and i like to do it with alfredo sauce. Bertollli's makes a good jar sauce. I use the mushroom alfredo. DELICIOUS!

    Reply

  25. CountryCupboardCookies- Judy says

    I just made this dish for dinner this Friday evening. Added some baby peas. Served with a nice Cabernet and I couldn’t be happier! Delish and so easy to whip up. Finally got to use fresh sage growing in my herb garden. 😋

    Reply

  27. Tommy says

    I’m heading out to get all the ingredients I need now. Looks delicious! I think we may serve this with some sweet Italian sausage.

    Reply

  28. Den says

    5 stars
    I forgot sage also and added dried sage a little at a time, and it was delicious. Next time, I'll double the mushrooms. Easy weeknight meal. Family loved It!

    Reply

    • Natasha says

      Hi! You mean like the powdered stuff? Hmmm... it is quite strong. I wouldn’t know how much to add. The sage gives it a crispy texture too, which the dried stuff can’t really replicate. I’d go super easy on it or just skip it altogether I think.

      Reply

  31. Constance Zecchin says

    5 stars
    Just made this for tonight's dinner, excellent! I will add more sage the next time as I love the taste of the herb. So easy, comes together in a short amount of time, not costly to make and all that is needed, should you want, is a green salad and crusty bread! I would serve this to guest without reserve. This for sure will be a go-to recipe.

    Reply

  33. Jill says

    Made this tonight. Quick easy weekday supper. Next time would add more sage and perhaps some asparagus or other green veggie. 12 oz of pasta was enough for 3 adults with a steamed artichoke on the side.
    Thank you for posting this recipe.

    Reply

  34. foodtoheart says

    5 stars
    Definitely agree with you, the best recipes are the simple ones.

    I love the combination of sage + butter and you idea of adding mushrooms is great!
    I made my own sage and butter sauce a while ago but used it to make some white stilton filled gnocchi.
    I was thinking of making some fresh handmade tortellini and now I know for sure what sauce to make it with, following your recipe:)

    Reply

  37. Mary Ann | The Beach House Kitchen says

    5 stars
    How easy is this Natasha?! And it sounds so delicious. I know Tom and I would LOVE it!

    Reply