There are some dishes that just have “that something special,” and for me, it’s this Marry Me Tortellini. The first time I whipped up something similar, I was genuinely surprised at how quickly it disappeared from the table and the chorus of “can we have this again soon?” that followed. It’s truly a dish that makes people fall in love at first bite – hence the charming name!
Why you’ll love this dish
This Marry Me Tortellini isn’t just a catchy name; it’s practically a promise of a delicious, stress-free meal. What makes it so utterly irresistible and a standout in your weeknight rotation? First off, it’s incredibly quick. We’re talking about a rich, creamy, and satisfying dinner on the table in under 30 minutes, which is a lifesaver on those hectic evenings. Beyond the speed, it tastes like you’ve spent hours simmering a gourmet sauce, when in reality, a few clever ingredients do all the heavy lifting. It’s budget-friendly too, using readily available ingredients without sacrificing flavor. And frankly, who doesn’t love a comforting bowl of creamy pasta that feels both indulgent and easy? It’s the perfect dish for a cozy date night in or a speedy family dinner.
> “Seriously, this ‘Marry Me Tortellini’ lived up to its hype! My partner asked for the recipe before even finishing their first plate. So creamy, so flavorful, and unbelievably easy. It’s a new staple in our house!”
How this recipe comes together
Making Marry Me Tortellini is delightfully straightforward, even if you’re a novice in the kitchen. You’ll start by sautéing some aromatic ingredients like garlic, building a fragrant base. Next, you’ll introduce sun-dried tomatoes, which add a concentrated burst of umami and sweetness, along with a bit of their flavorful oil. Then, the magic truly begins with the addition of chicken broth and heavy cream, which combine to create a luscious, velvety sauce. Once the sauce is simmering, you simply drop in your tortellini to cook directly in the flavorful liquid, allowing it to absorb all that goodness. A final stir of fresh spinach wilts beautifully into the sauce, adding color and a touch of freshness, and a generous sprinkle of Parmesan cheese finishes it off, melting into savory perfection.
What you’ll need
Gathering your items for this delicious meal is half the battle, and luckily, this recipe uses readily available ingredients you might already have on hand.
- 1 tablespoon olive oil: For sautéing.
- 3-4 cloves garlic, minced: The aromatic backbone of our sauce. Don’t skimp here!
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped: These bring a deep, sweet, and tangy flavor. Reserve a tablespoon of the oil for extra richness if you like.
- 2 cups chicken broth (low sodium preferred): Forms the liquid base of our sauce.
- 1 cup heavy cream: Essential for that irresistible creamy texture.
- 1/2 teaspoon dried Italian seasoning: A quick way to layer in classic Italian flavors.
- 1/4 teaspoon red pepper flakes (optional): For a subtle hint of warmth. Adjust to your spice preference.
- 19-ounce package fresh or frozen tortellini (cheese or spinach & cheese are great): The star of the show! No need to pre-cook if using fresh or frozen.
- 3-4 cups fresh spinach: Adds freshness, color, and nutrients. It wilts down surprisingly small.
- 1/2 cup grated Parmesan cheese, plus more for serving: Melts into the sauce for extra savoriness and is perfect for garnishing.
- Salt and freshly ground black pepper to taste: To season and balance the flavors.
Directions to follow
Let’s get cooking! Follow these simple steps for a truly delicious Marry Me Tortellini.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes (and a tablespoon of their oil, if using). Cook for another 2-3 minutes, allowing their flavors to release.
- Build the Sauce: Pour in the chicken broth and heavy cream. Add the dried Italian seasoning and red pepper flakes (if using). Bring the mixture to a gentle simmer, stirring occasionally.
- Cook the Tortellini: Add the tortellini directly to the simmering sauce. Stir well to ensure it’s submerged. Cook according to package directions (usually 5-7 minutes for fresh or frozen), stirring occasionally to prevent sticking, until the tortellini is tender and the sauce has thickened slightly.
- Stir in Spinach and Cheese: Remove the skillet from the heat. Stir in the fresh spinach a handful at a time until it wilts into the sauce. Then, stir in the 1/2 cup of grated Parmesan cheese until it’s melted and fully incorporated.
- Season and Serve: Taste the sauce and season generously with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Best ways to enjoy it
This Marry Me Tortellini is fantastic all on its own, but a few simple additions can elevate it even further. For a complete meal, I love serving it with a crisp, green side salad dressed with a light vinaigrette. The freshness of the salad beautifully balances the richness of the creamy pasta. A slice of crusty garlic bread is also an absolute must for soaking up every last bit of that incredible sauce. And if you’re feeling fancy, a sprinkle of fresh basil or parsley just before serving adds a pop of color and herbaceous aroma. A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, also pairs wonderfully with the creamy, savory flavors.
Keeping leftovers fresh
Should you be lucky enough to have any Marry Me Tortellini left over (a rare occurrence in my house!), proper storage is key to enjoying it again.
- Refrigeration: Allow the tortellini to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm portions in a skillet over medium-low heat, adding a splash of milk or a tiny bit more chicken broth if the sauce has become too thick. You can also microwave individual servings, stirring halfway through. Be careful not to overheat, as this can make the tortellini mushy.
- Freezing: While possible, freezing cream-based sauces can sometimes alter their texture upon thawing, becoming a bit grainy. If you do freeze, use a freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator and reheat gently, stirring well. You might need to add a splash of broth or cream to restore its original consistency.
Pro chef tips
- Don’t Overcook the Tortellini: Fresh or frozen tortellini cooks very quickly, especially directly in the sauce. Keep a close eye on it to avoid a mushy texture. You want it tender but still with a nice bite.
- Adjust Sauce Thickness: If your sauce seems too thin after the tortellini cooks, let it simmer gently for another minute or two to reduce. If it’s too thick, add a splash more chicken broth or cream until it reaches your desired consistency.
- Flavor Boost with Sun-Dried Tomato Oil: The oil from oil-packed sun-dried tomatoes is incredibly flavorful. Don’t just discard it! Use a tablespoon or two in place of some of the olive oil at the beginning for an extra layer of flavor.
- Freshly Grated Parmesan: While pre-grated Parmesan works, freshly grated Parmesan melts smoother and has a much more robust flavor. It truly makes a difference in this dish.
Creative twists
This Marry Me Tortellini recipe is beautifully versatile, allowing for endless creative twists to suit your cravings or what you have on hand.
- Add Protein: For a heartier meal, consider adding cooked shredded chicken (rotisserie chicken works wonders!), sautéed shrimp, or even some browned Italian sausage to the sauce along with the tortellini.
- Veggie Boost: Feel free to throw in other quick-cooking vegetables like diced bell peppers, mushrooms, or even some frozen peas at the end.
- Spicier Kick: If you love heat, increase the red pepper flakes or add a touch of cayenne pepper.
- Herb Variations: While Italian seasoning is great, you can also experiment with fresh herbs. A mix of fresh basil, oregano, and finely chopped rosemary would be delicious.
- Cheese Please: Aside from Parmesan, a dash of Pecorino Romano for a sharper bite or a sprinkle of shredded mozzarella for extra gooeyness could be fun additions.
- Dairy-Free Option: For a dairy-free version, replace heavy cream with full-fat coconut milk (it will impart a subtle coconut flavor) or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor.
FAQ
Can I use dried tortellini instead of fresh or frozen?
Yes, you can, but the cooking time will be longer. If using dried tortellini, I recommend cooking it separately according to package directions, then draining and adding it to the finished sauce at the very end along with the spinach and cheese. This prevents the dried tortellini from absorbing too much sauce or making the sauce too starchy.
What if I don’t have sun-dried tomatoes?
While they add a fantastic depth, if you don’t have them, you can increase the amount of garlic and perhaps add a teaspoon of tomato paste along with the broth to give a similar umami depth. Another option is a few fresh cherry tomatoes, halved, added in the last few minutes of cooking.
Is this recipe freezer-friendly?
As mentioned in the storage section, cream-based sauces can sometimes change texture after freezing and thawing, potentially becoming a bit grainy. It’s generally best enjoyed fresh or from refrigeration. However, if you do choose to freeze, stir well upon reheating and be prepared to add a splash of cream or broth to revive its consistency.
Creamy “Marry Me” Tortellini with Balsamic Glaze
Equipment
- Large Skillet
- Dutch Oven
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 4 Garlic, minced cloves
- 1/2 cup Sun-Dried Tomatoes (packed in oil, drained and chopped)
- 1/4 tsp Red Pepper Flakes optional
- 3 cups Chicken or Vegetable Broth
- 1 tsp Italian Seasoning
- 1 cup Heavy Cream
- 20 oz Fresh or Frozen Tortellini (cheese, spinach and ricotta, or meat-filled)
- 4 cups Fresh Baby Spinach
- 1/2 cup Parmesan Cheese, freshly grated plus more for serving
- 2 tbsp Balsamic Glaze
- Fresh Parsley or Basil, chopped for garnish, optional
Instructions
Preparation
- Chop garlic, sun-dried tomatoes, and have tortellini ready.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant (about 1 minute), then add chopped sun-dried tomatoes and red pepper flakes (if using) and cook for 2-3 minutes.
Cooking
- Pour in broth and simmer, then stir in Italian seasoning and whisk in heavy cream. Simmer until the sauce slightly thickens.
- Add tortellini to the simmering sauce, submerge, and cook according to package directions (5-8 minutes for fresh, 8-12 for frozen) until tender and the sauce thickens.
- Stir in spinach gradually until wilted. Remove from heat and stir in half of the grated Parmesan cheese until melted and smooth.
Serving
- Plate the tortellini, drizzle with balsamic glaze, and garnish with remaining Parmesan and fresh herbs if desired. Serve immediately.