Name: Marry Me Tortellini Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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, 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 Parmesan cheese, freshly grated, plus more for serving; 2 cups fresh spinach; ½ teaspoon crushed red pepper flakes; Fresh chopped parsley or basil

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Introduction

Marry Me Tortellini is a creamy, comforting pasta dish that combines cheese-filled tortellini with a rich sun-dried tomato sauce. It’s quick to prepare and perfect for a cozy weeknight dinner or impressing guests with minimal effort.

The image shows a creamy tortellini pasta dish served on two white plates with blue rims. The pasta layers are coated in a smooth, light orange creamy sauce with visible spinach leaves and red chili flakes scattered over. One plate is at the center, with a silver fork placed on it, and another similar plate is partially visible near the bottom right corner. To the left, a white pot holds more tortellini pasta mixed with the same creamy sauce, with a wooden spoon lifting some pasta showing the creamy texture. On the upper right, three golden toasted slices of garlic bread are placed on a white plate. Below the center plate, a white bowl filled with grated cheese sits on a white marbled surface alongside a striped cloth napkin and fresh parsley sprigs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (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 Parmesan cheese (freshly grated, 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

Step 1: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 to 60 seconds.
Step 2: Stir in the flour and Italian seasoning, cooking for about 1 minute until the flour is fully incorporated.
Step 3: Add the sun-dried tomatoes, chicken broth, salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer over medium-high heat.
Step 4: Add the tortellini and cook for about 5 minutes, stirring occasionally to prevent sticking.
Step 5: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook for another 2 minutes, allowing the sauce to thicken.
Step 6: Add the fresh spinach and cook just until wilted, about 1 minute.
Step 7: Garnish with crushed red pepper flakes, chopped parsley or basil, and extra Parmesan if desired. Serve immediately while warm.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Swap spinach with kale or arugula for a different leafy green flavor.
Add cooked chicken or Italian sausage for extra protein.
Use sun-dried tomatoes packed in water if you prefer less oil; drain well before adding.
Adjust the red pepper flakes to control the heat level according to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture. Add a splash of chicken broth or cream if the sauce thickens too much.

How to Serve

A silver pan filled with about three layers: the bottom layer is a creamy light orange sauce, the middle layer shows light yellow tortellini pasta, and the top layer is scattered with dark green spinach leaves, dark red sun-dried tomatoes, and fresh bright green chopped parsley. The sauce has a smooth texture with some red pepper flakes sprinkled on top. Around the pan are small white bowls with grated cheese, cream, and sun-dried tomatoes. A piece of toasted garlic bread sits on the left side on a white plate. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini can be used. Just add a couple of extra minutes to the cooking time in step 4, and cook until the tortellini float and are heated through.

Is there a dairy-free alternative for the heavy cream and Parmesan?

You can substitute heavy cream with a coconut cream or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast for a similar flavor. Keep in mind this will slightly change the taste and texture.