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A close-up of a plate of creamy Marry Me Tortellini, generously topped with fresh basil, grated Parmesan, and spices.
Layla

Marry Me Tortellini

A rich and creamy one-pan pasta dish featuring cheese tortellini, sun-dried tomatoes, and spinach in an irresistibly savory Parmesan cream sauce. It's so good, it might just elicit a proposal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 tbsp oil from the sun-dried tomato jar
  • 3 cloves Garlic minced
  • 1/2 cup Sun-dried tomatoes in oil drained and chopped
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes or to taste
  • 4 cups Chicken or vegetable broth low sodium
  • 1 1/2 cups Heavy cream
  • 1/2 cup Grated Parmesan cheese plus more for serving
  • 20 oz Refrigerated cheese tortellini
  • 5 oz Fresh spinach
  • Salt and black pepper to taste
  • Fresh basil for garnish (optional)

Equipment

  • Large skillet or Dutch oven
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Heat olive oil and the reserved sun-dried tomato oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
  2. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for another minute to bloom the spices.
  3. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  4. Stir in the heavy cream and bring back to a simmer. Add the refrigerated tortellini to the skillet, ensuring they are mostly submerged in the liquid.
  5. Cook the tortellini according to package directions, typically for 5-7 minutes, or until they are tender and float to the surface. Stir occasionally to prevent sticking.
  6. Once the tortellini is cooked, reduce the heat to low. Stir in the grated Parmesan cheese until it's fully melted and the sauce has thickened slightly.
  7. Add the fresh spinach in handfuls, stirring until it has wilted into the sauce. This should only take 1-2 minutes.
  8. Taste and season with salt and black pepper as needed. The broth and Parmesan are salty, so you may not need much.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

Protein Boost: Add 1 lb of cooked, cubed chicken breast or sautéed Italian sausage for a heartier meal. Stir it in with the tortellini.
Sauce Thickness: If the sauce is too thin, let it simmer for a few extra minutes to reduce. If it's too thick, add a splash of broth or cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon cooling; you may need to add a splash of milk or broth when reheating.