Marry Me Tortellini is a dish that’s as comforting as it is delicious, featuring tender cheese-filled tortellini bathed in a creamy, sun-dried tomato sauce. With just a few simple ingredients like garlic, cream, and parmesan, this recipe comes together quickly and feels special enough for any night of the week. It’s rich without being heavy, and the flavors blend perfectly to create a meal that everyone will love.
I have to admit, the name caught my attention first! But after making it a few times, I’m hooked. I love how easy it is to throw together when you want something that tastes fancy but doesn’t take hours. Plus, the sauce is just so dreamy – creamy, tangy, and flavorful all at once. I usually double the sauce because, let’s be honest, it’s great smothered on everything.
My favorite way to serve Marry Me Tortellini is alongside some crusty bread for dipping and a simple green salad to lighten things up. It’s perfect for cozy dinners at home, and it always feels like a little celebration on a plate. If you’re looking for a meal that’s quick, tasty, and makes you want to keep coming back, this is a winner in my book.
Key Ingredients & Substitutions
Cheese tortellini: I like using refrigerated cheese tortellini because it cooks quickly and is ready to go. If you prefer, frozen tortellini works well too—just add a minute or two to the cooking time.
Sun-dried tomatoes: These give the sauce a tangy, sweet punch. Oil-packed ones are best for flavor, but you can use dry-packed—just soak them in warm water to soften before chopping.
Heavy cream: This makes the sauce rich and creamy. For a lighter option, try half-and-half or whole milk, but the sauce won’t be as thick or velvety.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds a nice nutty flavor. Pre-grated is fine in a pinch but might not melt as well. Pecorino Romano can be a saltier alternative.
Spinach: Fresh spinach adds color and freshness. You could swap in kale or arugula for a bit of a different taste and texture.
How Do I Make a Creamy Sauce Without It Breaking?
Making a smooth, creamy sauce can feel tricky, but here are simple steps to get it right every time:
- Keep the heat medium to low when adding cream to avoid scorching or splitting.
- Stir frequently and add the broth slowly to help the sauce thicken steadily without curdling.
- Add the cheese off the heat or on very low heat, stirring it in gently until melted.
- If the sauce seems too thick, a splash of broth or milk can loosen it up, but add it little by little.
- Finally, toss in the cooked tortellini just before serving so it soaks up the sauce but doesn’t sit too long and become mushy.
Taking these small steps helps the sauce come out creamy and smooth every time—plus it tastes great with the sun-dried tomatoes and spinach mixed in.
Equipment You’ll Need
- Large skillet – I like using a wide skillet because it’s easy to toss everything directly in one pan.
- Pot for boiling tortellini – a standard pot makes cooking pasta quick and simple.
- Wooden spoon or spatula – helps stir the sauce gently and evenly.
- Measuring cups and spoons – for accurately measuring cream, broth, and cheese.
- Colander – to drain the tortellini easily without breaking the pasta.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for sautéed mushrooms or roasted red peppers to vary the flavor profile.
- Use cooked chicken, shrimp, or pancetta to add protein and make it a heartier meal.
- Try adding a splash of white wine to the sauce for extra depth of flavor.
- Finish with fresh basil or oregano instead of parsley for a different herbal note.
Marry Me Tortellini
Ingredients You’ll Need:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 to 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for heat)
- 2 cups fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the tortellini and making the sauce, and then just a few minutes for combining everything and serving. It’s a quick and delicious meal perfect for busy evenings!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, until al dente. Drain well and set aside.
2. Make the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes, just to warm them through.
3. Add Cream and Broth:
Pour in the heavy cream and chicken broth, stirring everything together. Let the sauce simmer gently for 3 to 4 minutes until slightly thickened.
4. Add Cheese and Seasoning:
Stir in the grated Parmesan cheese, red pepper flakes (if you like a bit of heat), and salt and freshly ground black pepper to taste. Keep stirring until the cheese melts fully and the sauce becomes smooth and creamy.
5. Toss in the Spinach and Tortellini:
Add the fresh spinach leaves and cook just until wilted, about 1-2 minutes. Then gently add the cooked tortellini to the sauce, tossing to coat well so each piece gets covered in the creamy sauce.
6. Serve and Garnish:
Dish out the tortellini onto plates or bowls and sprinkle with chopped fresh parsley and extra Parmesan if you like. Serve immediately and enjoy your comforting and flavorful dinner!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just cook it a minute or two longer than the package directions indicate to make sure it’s fully cooked. Drain well before adding to the sauce.
How Can I Make This Dish Vegetarian?
This recipe is already vegetarian if you use vegetable broth instead of chicken broth. Double-check your broth ingredients to be sure it’s vegetarian-friendly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Can I Prepare This Recipe Ahead of Time?
You can make the sauce ahead and refrigerate it for up to 2 days. When ready to serve, reheat the sauce gently, add freshly cooked tortellini, and toss together just before serving for the best texture.
