Marry Me Tortellini
Rich, creamy, and gently fiery, this cozy marry me tortellini simmers cheese-filled pasta in a dreamy sauce of garlic, sun-dried tomatoes, heavy cream, and Parmesan. Whether you're wooing someone or just your weeknight, this one-pan pasta is comfort food with serious flavor and crowd-pleasing potential, all in about 25 minutes.
4
people
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!
Notes
This recipe is flexible—swap the cheese tortellini for spinach-ricotta, add rotisserie chicken, or stir in mushrooms for extra umami. Refrigerated tortellini cooks fastest, but you can use frozen (add a couple minutes to the simmer). Store leftovers in an airtight container for up to 3 days; gently reheat with extra broth or milk to loosen the sauce. Cream-based sauces may separate if frozen, but the flavor is still great.
Nutrition
Calories: 570kcal | Carbohydrates: 43g | Protein: 21g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 1140mg | Potassium: 540mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2210IU | Vitamin C: 7mg | Calcium: 390mg | Iron: 3.6mg