1-First, measure out all your ingredients to make cooking smooth. Begin by heating 16 ounces of the chicken or vegetable broth in a large pot over medium heat. This step helps create a base for the sauce and keeps things simple for busy evenings.

2-Next, in a separate bowl, mix the 2 tablespoons of cornstarch with a little of the remaining broth to form a slurry. This thickens the sauce without much effort. Add the 16-ounce package of cheese tortellini to the pot and cook as per the package instructions, usually around 3-5 minutes if fresh or frozen.

3-While the tortellini cooks, melt the 4 tablespoons of butter in a skillet over medium heat. Stir in the 2 cloves of minced garlic and 2 teaspoons of dried basil, sautéing until fragrant, about 1 minute. For a vegetarian take, use vegetable broth here to keep it plant-based.

4-Once the tortellini is done, drain it and add it to the skillet. Pour in the remaining broth and the cornstarch slurry, stirring gently to coat everything. Let it simmer for a minute or two until themette sauce thickens. Garnish with 1/4 cup of grated Parmesan cheese and fresh basil for a final touch.