This easy sage butter pasta recipe transforms grocery store tortellini! Butter, mushrooms, crispy sage, and fresh parmesan take cheese tortellini from boring to gourmet.
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.
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:
- Chicken Tortellini Alfredo
- Italian Sausage Tortellini Soup
- Tomato Tortellini Soup
- Spinach Tortellini Salad
- Instant Pot Chicken Tortellini Soup
I hope you will enjoy this tortellini with fresh sage butter recipe.
Questions? Let me know in the comments!

Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
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.
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.
Natasha says
You're very welcome!! So glad you liked it! 😀
Crissy says
This was amazing! Such a simple but super flavorful dish! I added crushed red pepper. Will make again for sure!
Natasha says
Wonderful!! 🙂 Thanks for your review!
Renee says
So simple, fresh and delicious! I added some fresh baby spinach and will definitely make this again. Thank you for a great recipe!
Natasha says
Awesome!! You're welcome, Renee!
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.
Natasha says
Wonderful!! 🙂
Mona Todras says
Great recipe!!! Wondering if more cheese could be added. Like mozzarella or some other cheese besides and including the Parmesan?
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).
B Johnson says
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!
Natasha says
I'm so glad you enjoyed it!!
Stacey says
One of my new favorite recipes. delicious and I had never used Sage before. Will try it in other recipes now.
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.
Tabitha buechele says
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!!
Natasha says
Delish!! 🙂
Tiara says
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!!!
Natasha says
So glad you liked it!! 🙂
Diane mills says
This was so simple and restaurant worthy ! I will be making it again . I have never used sage before this shame on me
Natasha says
Awesome!! I'm so glad you enjoyed it. I don't use sage that often either... seems to be an underrated herb!
Lee says
I saved this recipe and started to follow you. This looks amazing. Your phots are beautiful. I will try this soon. Thx
Natasha says
Thanks so much! I appreciate you following along. 🙂 Let me know if you end up making this!
Michigirl says
Wow! This recipe was so easy. I tossed in some roasted butternut squash. This is by far the best new dish I've made in a long time. Thank you!
Natasha says
Woo hoo! You're very welcome 🙂
Rachel says
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!
Natasha says
I'm so glad you liked it! Yup, you can definitely change the recipe up in so many ways. 🙂
Toni says
quick, easy, AND delicious. 🤤
Natasha says
Wonderful! 🙂
Slav says
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 🙂
Natasha says
I'm so glad you enjoyed it, Slav! 😀
Shanly says
This is a great simple recipe. I would suggest seasoning as you go, especially with the mushrooms, instead of at the end.
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.
Jacquie says
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!
Natasha says
I'm so happy you like it! 🙂
Jodi says
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!
Natasha says
So glad you liked it, Jodi! Thanks for leaving me a comment. 🙂
Heather Pollesch says
Love this! I also add sauteed spinach, asparagus and a handful of frozen green peas. I have made this 3 times in the past month!
Natasha says
Wonderful! 🙂
Heather says
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!
Natasha says
Aww I am so glad to hear it, Heather! 🙂
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.
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!
Anathepsychic says
You are absolutely correct...
Giovanna Alvaro says
Excellent and easy. I just dropped some white wine while sauteing mushrooms, I had served myself too much, lol
Natasha says
Haha that's the way to do it!
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!
Natasha says
Yum!
Lisa says
Why did you even comment on this recipe? If we wanted to use sauce from a jar we wouldn't be trying this recipe.
Teresa says
Lisa, to each his own. Not everyone has the same taste. Besides it does call for packaged tortileni.
You can make it your own by adding ingredients to your taste. I will be adding shrimp and veggies.
Sue says
Lovely dish! I used gnocci instead of tortellini and served it with fresh asparagus. My husband loved it. Thank you!!!
Natasha says
So happy to hear that, Sue!
Lynda says
I just tried this, and fabulous! I added roasted grape tomatoes. Delish! Soooo easy!
Natasha says
Good idea! So pleased you liked the recipe 😀
Renu Kaur says
Really loved this recipe, we added Aspargus as I didn't have enough mushrooms! Thank u
Natasha says
Wonderful!
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. 😋
Natasha says
I am so happy to hear that! 🙂 Can't beat garden herbs.
Annabella says
This was BOMB. my boyfriend loved it, my fam loved it, will make it again thank you 🙂
Natasha says
So happy to hear it!
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.
Natasha says
Hope you like the recipe, Tommy! 🙂
Den says
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!
Natasha says
I am so glad you all enjoyed it! Thanks for letting me know!
Emily says
Is there another herb that would work? I’m not a fan of sage flavor. Thanks!
Natasha says
Hi Emily! Hmm... rosemary could definitely work. It's pretty hearty and will stand up to the frying. Let me know how it goes!
J'Lyn says
I forgot to buy sage. Can I use dried sage?
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.
Jennifer Beaury says
Do I need to use cheese tortellini or can I use meat tortellini?
Natasha says
Meat tortellini would be totally fine! Or even ravioli.
Constance Zecchin says
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.
Natasha says
I'm so glad you liked it!! 🙂
LondonFilmBuff10 says
Made this for my parents last night, they were impressed. The sage gives it a lovely seasonal quality.
Natasha says
That's awesome! So glad it went over well. 🙂 Happy holidays!
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.
Natasha says
Awesome! So glad you liked it.
foodtoheart says
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:)
Natasha says
Let me know how it goes!!
Nomie Stephens says
Today is my Birthday...Nov.9th...sounds so good I think I will threat my self.
Thanks for sharing !!
Natasha says
Happy birthday!!! Hope you enjoy the recipe. 🙂 XO
Stephanie Dixson says
I think I will try this tortellini recipe. I have been pasta hungry lately. Thank you!
Natasha says
I hope you enjoy it, Stephanie!
Mary Ann | The Beach House Kitchen says
How easy is this Natasha?! And it sounds so delicious. I know Tom and I would LOVE it!
Natasha says
Thanks so much, Mary Ann! 🙂
Karen Grant says
I made this for dinner last night. It's a keeper. I would add more sage next time. I would definitely make this simple dish for company.
Natasha says
Wonderful! Thanks for letting me know 🙂