Start by bringing a large pot of salted water to a rolling boil. Carefully add the frozen cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float to the top. Once cooked, drain the tortellini in a colander and set aside.
In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the 2 cloves of minced garlic to the melted butter and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic; it can turn bitter.
In a small bowl, whisk together 32 ounces of chicken or vegetable broth with 2 tablespoons of cornstarch until fully combined. This mixture will help thicken your sauce.
Pour the broth mixture into the saucepan with the garlic butter. Add 2 teaspoons of dried basil and stir well. Allow the mixture to come to a gentle simmer, stirring occasionally until it thickens slightly—about 3-4 minutes.
Once the sauce has thickened, gently add the drained tortellini to the saucepan. Stir to coat the tortellini evenly with the garlic butter sauce. Let everything simmer together for an additional minute to combine the flavors.
Serve your Cheese Tortellini in Garlic Butter Sauce in bowls, garnished with 1/4 cup of freshly grated Parmesan cheese and a sprinkle of fresh basil chiffonade if desired. Enjoy this delightful meal hot!
