1-First: reserve 1 ½ cups of the broth in a small bowl and whisk in the cornstarch until it’s smooth and lump-free; this creates the base for your thick, flavorful sauce.

2-Next: bring the remaining broth to a boil in a pot, then add the cheese tortellini and cook until they float and reach an internal temperature of 165°F, which takes about 3 minutes for frozen tortellini. Once done, drain the tortellini and set it aside to keep it warm and ready for tossing with the sauce.

3-Now: melt the 4 tablespoons of unsalted butter in a non-stick skillet over medium heat until it’s foaming, then sauté the 2 cloves of minced garlic and 2 teaspoons of dried basil for about 2 minutes to release their aroma. Add the reserved broth-cornstarch mixture to the skillet, bring it to a boil, and then reduce the heat to simmer until the sauce thickens, roughly 1-2 minutes. Finally, toss the cooked tortellini in the sauce, garnish with 1/4 cup grated Parmesan cheese and fresh basil if desired, and serve immediately for the best taste and texture.