Boil a large pot of salted water over high heat. Add the cheese tortellini and cook according to package instructions, about 6-7 minutes.

In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil for about 2 minutes.

Add the chopped sage to the skillet and sauté for about 1 minute until crispy and fragrant.

In the same skillet, add sliced cremini mushrooms and minced garlic, cooking for about 5 minutes.

Carefully add the drained tortellini to the skillet, toss gently with the mushrooms and garlic, then add the remaining butter and Parmesan.

Season with salt and pepper, toss in the crispy sage, and serve immediately.