Boil the Tortellini: Bring a large pot of salted water to a rolling boil. Cook the tortellini until al dente (just tender with a slight bite). Drain them, but keep a splash of that starchy pasta water just in case.

Sauté the Garlic: In a large skillet, melt the butter into the olive oil over medium heat. Add your garlic and sauté for 1–2 minutes. You want it fragrant and soft, not brown or crispy.

Simmer the Base: Pour in the broth and bring it to a gentle simmer. Slowly stir in the heavy cream. Lower the heat slightly and let it cook, stirring occasionally, until it begins to thicken and coat the back of your spoon.

The Cheese Fold: Gradually whisk in your freshly grated Asiago. Do this in handfuls, allowing each batch to melt completely before adding the next. This ensures a perfectly smooth sauce. Season with salt and pepper.

The Great Combine: Toss your cooked tortellini into the skillet. Gently fold the pasta into the sauce so every piece is smothered. If the sauce feels too thick, add a tablespoon of that reserved pasta water.

Serve: Ladle into warm bowls and garnish with fresh parsley.