I love this dish because it feels indulgent without being complicated. The creamy sauce is packed with garlic, sun-dried tomatoes, and Italian herbs, giving it a deep, rich flavor. The tortellini cooks right in the sauce, soaking up all that deliciousness while keeping cleanup to a minimum. The spinach adds a fresh finish, and a sprinkle of Parmesan and red pepper flakes brings everything together. It’s fast, comforting, and satisfying—everything I want in a go-to pasta recipe.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
3 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 teaspoon Italian seasoning
½ cup julienned sun-dried tomatoes, packed in oil and drained
2 cups chicken broth
½ teaspoon salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
1 (20-ounce) package cheese tortellini
1 cup heavy whipping cream
½ cup freshly grated Parmesan cheese, plus more for serving
2 cups fresh spinach
½ teaspoon crushed red pepper flakes (optional, for garnish)
Fresh chopped parsley or basil (optional, for garnish)
Directions
I heat olive oil in a large skillet over medium heat and add the garlic, cooking just until fragrant—about 30 to 60 seconds.
I stir in the flour and Italian seasoning, letting it cook for another minute to eliminate the raw flour taste.
Then I add the sun-dried tomatoes, chicken broth, salt, and pepper, and bring the mixture to a gentle simmer.
I stir in the cheese tortellini and let it cook for about 5 minutes, until it’s tender and the broth has slightly thickened.
I lower the heat and stir in the heavy cream and Parmesan cheese. I cook this for another 2 minutes until the sauce is thick and creamy.
Finally, I add the fresh spinach and cook just until it wilts—about 1 more minute.
I garnish with red pepper flakes, more Parmesan, and chopped herbs if I have them, then serve it hot.
Servings and timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I sometimes swap chicken broth with vegetable broth for a vegetarian version.
For extra protein, I add cooked, shredded chicken or sautéed Italian sausage before adding the cream.
I’ve used frozen tortellini instead of fresh; I just cook it slightly longer.
For a dairy-free version, I use coconut cream and dairy-free Parmesan.
I like experimenting with different greens—kale or arugula both work well in place of spinach.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce. I don’t recommend freezing it, as the dairy-based sauce can separate and the tortellini may become too soft.
FAQs
Can I use frozen tortellini?
Yes, I’ve used frozen tortellini and it works well. Just follow the same steps but add a minute or two to the cook time.
Can I make this ahead of time?
It’s best enjoyed fresh, but I sometimes make it a few hours in advance and reheat gently with a splash of broth to keep the sauce creamy.
What’s the best substitute for sun-dried tomatoes?
If I don’t have sun-dried tomatoes, I use roasted red peppers or a few halved cherry tomatoes sautéed with the garlic.
Can I make this vegetarian?
Definitely. I use vegetable broth instead of chicken broth and make sure the tortellini filling is vegetarian.
What should I serve with it?
I like serving it with garlic bread, a simple green salad, or roasted vegetables for a full meal.
Conclusion
Marry Me Tortellini is one of those recipes that feels like a warm hug in a bowl. It’s rich, creamy, and packed with flavor—and the best part is, I don’t need hours or special ingredients to make it happen. Whether I’m cooking for someone special or just treating myself, this pasta dish always hits the spot.
Marry me tortellini is a creamy, one-pan pasta with sun-dried tomatoes, Parmesan, and spinach. This rich, flavorful dish is perfect for cozy dinners or romantic date nights.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1½ tablespoons all-purpose flour
1 teaspoon Italian seasoning
½ cup julienned sun-dried tomatoes (packed in oil, drained)
2 cups chicken broth
½ teaspoon salt (plus more to taste)
½ teaspoon freshly cracked black pepper (plus more to taste)
1 (20-ounce) package cheese tortellini
1 cup heavy whipping cream
½ cup freshly grated Parmesan cheese (plus more for serving)
2 cups fresh spinach
½ teaspoon crushed red pepper flakes (optional, for garnish)
Fresh chopped parsley or basil (optional, for garnish)
Instructions
In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant (30–60 seconds).
Stir in flour and Italian seasoning. Cook for 1 minute until flour is fully mixed.
Add sun-dried tomatoes, chicken broth, salt, and pepper. Stir and bring to a gentle simmer.
Add cheese tortellini and cook for 5 minutes, stirring occasionally.
Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer for 2 more minutes, or until sauce thickens.
Stir in spinach and cook until wilted (about 1 minute).
Garnish with crushed red pepper flakes, chopped herbs, and extra Parmesan if desired.
Serve immediately.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Add grilled chicken or Italian sausage for a heartier meal.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Use freshly grated Parmesan for the best flavor and meltability.
Don’t overcook the tortellini—cook just until tender to avoid mushiness.
