Creamy "Marry Me" Tortellini with Balsamic Glaze
This creamy "Marry Me" Tortellini with Balsamic Glaze is a delightful dish featuring tender tortellini in a rich, savory sauce with sun-dried tomatoes and spinach, finished with a sweet and tangy balsamic drizzle. It's a perfect meal to impress with minimal effort.
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.
Notes
For extra flavor, consider toasting the garlic lightly before adding the sun-dried tomatoes. You can adjust the amount of red pepper flakes to your spice preference.