Description
Marry Me Tortellini is a creamy, flavorful pasta dish featuring cheese tortellini simmered in a rich sauce made with sun-dried tomatoes, garlic, Parmesan, and fresh spinach. It’s easy to prepare in just 30 minutes and perfect for a comforting weeknight meal that feels a little special.
Ingredients
Scale
For the Sauce and Pasta
- 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
- Heat the oil and garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30–60 seconds, taking care not to burn it.
- Create the roux: Stir in the all-purpose flour and Italian seasoning, cooking for about 1 minute until the flour is fully incorporated into the oil and fragrant.
- Add liquids and tomatoes: Add the julienned sun-dried tomatoes, chicken broth, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.
- Cook the tortellini: Add the cheese tortellini to the simmering sauce. Cook for about 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Finish the sauce: Reduce the heat to low and stir in the heavy whipping cream and grated Parmesan cheese. Continue cooking for another 2 minutes until the sauce thickens to a creamy consistency.
- Wilt the spinach: Add the fresh spinach to the skillet and cook just until wilted, about 1 minute, mixing it gently into the sauce.
- Garnish and serve: Garnish with crushed red pepper flakes, chopped fresh parsley or basil, and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Drain the sun-dried tomatoes thoroughly to avoid excess oil in the sauce.
- Adjust salt and pepper to taste, especially if using salted chicken broth.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- You can add cooked chicken or sausage for extra protein.
- Leftovers store well in the fridge for up to 3 days—reheat gently to prevent sauce separation.
