Rich, creamy, and gently fiery, this cozy marry me tortellini simmers cheese-filled pasta in a sauce of garlic, sun-dried tomatoes, heavy cream, and Parmesan.
Whether you’re wooing someone or just wooing your weeknight, this pan of cheesy tortellini goodness checks all the right buttons: warm, creamy, slightly spicy, very slurpable. The sauce clings to every fold of pasta, and the smell? Like your kitchen accidentally wandered into a candle shop labeled “Italian Grandma’s Sunday Sauce.” It tastes like effort, but it’s delightfully low on the actual effort scale. Just a handful of ingredients, one pan, and about 25 minutes away from face-planting into a perfect pasta situation.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Marry Me Tortellini
Not naming names here, but I’ve been known to eat this standing straight at the stove. It’s that good. Let’s get into why.
- Ridiculously simple to make: You’re just sautéing, swirling, and plopping in pasta. No advanced degrees or fancy equipment needed.
- That velvety sauce: Cream, Parmesan, and sun-dried tomatoes team up for a dreamy, hug-in-a-bowl situation.
- Weeknight hero material: From skillet to table in under 30 minutes. Faster than delivery, and way more satisfying.
- Flexible and forgiving: Toss in extra veggies, swap the cheese, add chicken if you like. It’s chill like that.
- Slightly spicy, deeply cozy: Just enough red pepper to give it a wink. Not a slap.
Ingredient Notes
Pulling dinner together with very few ingredients always feels like a life hack. These ones pull weight.
- Olive oil: Adds depth to the aromatic base. You’ll want a good glug, nothing too fancy, just flavorful.
- Garlic: Two cloves, minced, sizzling into the hot oil, making the whole kitchen smell like someone knows what they’re doing.
- Red pepper flakes: That little tickle of heat in the back of your throat? Say hello to this fiery friend.
- Sun-dried tomatoes: Sweet, tangy, and a little chewy. They don’t just show up—they bring their own drama.
- Heavy cream: The rich, silky backbone of the sauce. Don’t sub with milk. Go full opulence.
- Chicken broth: Balances the richness of the cream, keeps things from going gluey. Veggie broth works too.
- Parmesan cheese: Salty, nutty, melty magic. Buy grated or grate it yourself—just skip the powdery kind in the green can.
- Italian seasoning: These dried herbs do the heavy lifting of flavor layering.
- Tortellini: Refrigerated cheese-stuffed pasta is your MVP here. You could use frozen, but adjust the cook time.
- Baby spinach: Adds color, a little bite, and justification for seconds (“It has greens!”).
- Fresh basil or parsley: Optional, but adds herby brightness to balance the rich sauce.
How To Make This Marry Me Tortellini
Once your pan is hot and the ingredients are queued up, this recipe flows naturally. Let’s make some pasta magic.
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Sauté the aromatics: Heat up the olive oil in a large skillet, enough to coat the bottom. Add the minced garlic and red pepper flakes and cook for about 30 seconds. Just until the air smells like garlic bliss; don’t let it brown or burn.
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Toast the tomatoes: Add the chopped sun-dried tomatoes and stir them around for a minute. They’ll soften and release their oils, making everything smell sun-warmed and tomato-y.
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Pour in the liquids and cheese: Stir in the heavy cream, chicken broth, 1/2 cup of the Parmesan, and the Italian seasoning. Crank the heat just until it simmers, then drop it low and let it bubble gently for 3–4 minutes. Stir now and then to keep that creamy lava smooth. Add salt and pepper to taste.
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Cook the tortellini: Slide your fresh tortellini into the hot sauce and simmer. Depending on the brand, they’ll need 3–5 minutes. Stir gently so they don’t stick, and if the sauce is looking too thick, splash in more broth.
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Fold in the spinach: Just before serving, toss in the baby spinach. It’ll wilt down in a minute or two (it always looks like a botanical explosion at first, but give it a second).
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Top and serve: Spoon into bowls, try not to hover too much, and finish with the remaining Parmesan and a sprinkle of fresh basil or parsley if you’ve got it.
Storage Options
This dish keeps surprisingly well, despite the cream base doing its usual “I’m delicate” thing. If you’ve got leftovers (rare, but possible), stash them in an airtight container in the fridge. They’ll hold up for about 3 days before the sauce gets a little too clingy and the tortellini start to bloat.
Reheat gently on the stovetop or in short microwave bursts, adding a splash of broth or milk to thin it out. Stir, warm, repeat.
Wondering if you can freeze it? Technically yes, but… the sauce may separate and get a tiny bit grainy. It’s not tragic, just not as silky as fresh. That said, you could freeze it in individual portions for quick lunches. Or freeze the cooked tortellini with a little sauce, then reheat while mixing in some fresh cream to revive it. Want a better freezer pasta option? These oven baked lasagna roll ups freeze like champs.
Variations and Substitutions
Whether your fridge is feeling empty or extra, this recipe can totally flex with you.
- Swap the tortellini: Cheese-filled is classic, but spinach-ricotta or mushroom tortellini add an earthy twist. Even frozen ravioli can pinch hit here!
- Make it meatier: Brown up some pancetta, Italian sausage, or shredded rotisserie chicken before adding the garlic. More protein, more party.
- Switch up the greens: Kale, arugula, or chopped chard work if you’re out of spinach. Just sauté heartier greens first for a few minutes.
- Add mushrooms: A handful of creminis or even shiitakes, sautéed till golden, add extra umami and chew.
- Dairy-free twist: Substitute your favorite plant-based cream and parmesan. Still rich, still cozy (but maybe skip oat milk—it gets weird when hot).
What to Serve with Marry Me Tortellini
This dish plays nicely with a bunch of sidekicks, depending on your mood (and your pantry).
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A crisp green salad brings balance to the richness. Think peppery arugula, shaved fennel, maybe a lemony vinaigrette. Something that bites back a little, ya know?
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A hunk of crusty bread is ideal for sauce-mopping. Toast it with a drizzle of olive oil or rub a garlic clove over warm slices. I mean, carbs with carbs? Yes, please.
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For something cooler and brighter, a chilled side like mango and jicama salad adds a really fun contrast. Sweet, crunchy, tangy—all opposites of gooey pasta bliss.
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A glass of white wine (something dry and crisp, like Pinot Grigio) or a non-alcoholic sparkling lemonade makes this feel downright celebratory.
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For dessert? I’ll whisper this: that’s what the lemon olive oil cake is made for.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yep, totally doable. Just allow a few extra minutes for cooking, and check the package for timing. You’ll want to add them straight into the simmering sauce, but expect them to take closer to 6–7 minutes. The key is to gently stir so the sauce doesn’t thicken too much while the tortellini catch up.
What can I use instead of heavy cream?
If you’re looking for a lighter or dairy-free option, coconut cream or a plant-based heavy cream sub can stand in. Just know it may slightly change the flavor (coconut can be bossy). Regular milk won’t give you the same silky texture, but half-and-half works in a pinch. Stir in a little extra cheese to make up for the richness.
How spicy is this dish?
It’s a gentle warm glow, not a five-alarm blaze. The red pepper flakes just add a whispery tingle. You can absolutely dial it up or down depending on preference. Or, leave them out entirely if spice isn’t your thing. Want more heat? Top it with a pinch more at the table.
Is this good for making ahead?
You can make the sauce ahead and store it in the fridge for a couple days. When you’re ready to eat, gently warm the sauce and cook the tortellini fresh in it. That way, the pasta doesn’t soak up too much liquid or go mushy. Leftovers taste great too, though the texture shifts a bit after chilling. Still super satisfying.
Marry Me Tortellini
Ingredients
Marry Me Tortellini
- 1 tbsp (15 ml) olive oil plus more as needed
- 2 cloves garlic minced
- 1/2 tsp (0.5 tsp) red pepper flakes adjust to taste
- 1/3 cup (55 g) sun-dried tomatoes drained and chopped (oil-packed preferred)
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) chicken broth or vegetable broth
- 3/4 cup (60 g) Parmesan cheese finely grated, divided
- 1 tsp Italian seasoning
- 18 oz (510 g) fresh cheese tortellini refrigerated (about 1 1/2 pounds)
- 3 cups (90 g) baby spinach
- salt and black pepper to taste
To Serve (optional)
- fresh basil or parsley chopped, for topping
- extra Parmesan cheese for serving
Equipment
- Large skillet
- wooden spoon
- Chef Knife
- Measuring Cups & Spoons
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
- Add the chopped sun-dried tomatoes and cook for 1 minute, stirring, until softened and aromatic.
- Pour in the heavy cream, chicken broth, 1/2 cup of the Parmesan, and Italian seasoning. Stir well and bring to a simmer. Reduce heat to low and let the sauce gently bubble for 3–4 minutes, stirring often. Add salt and pepper to taste.
- Add the tortellini to the simmering sauce. Cook gently, stirring occasionally, for 3–5 minutes (or according to package directions) until the tortellini are tender and cooked through. If the sauce thickens too much, add a little extra broth as needed.
- Stir in the baby spinach and let it wilt, about 1–2 minutes.
- Remove from heat. Spoon the tortellini and sauce into bowls. Top with remaining Parmesan and a sprinkle of fresh basil or parsley if desired. Serve immediately!
