Marry Me Tortellini Recipe
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If you’re always on the hunt for a dish that feels a little special but doesn’t take up your whole evening, this Marry Me Tortellini is the one to keep in your dinner rotation. It’s rich and creamy with that punchy flavor from garlic, sun-dried tomatoes, and Parmesan, all wrapped up in pillowy cheese tortellini. You only need one pan, a few pantry staples, and you’re all set.
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I like making marry me tortellini when I want something that feels comforting without needing a special occasion to justify it. It’s the kind of dish that fits just as easily into a cozy family dinner as it does on a weeknight with friends. It stores well in the fridge, and you can even make it ahead. A gentle reheat and a splash of broth, milk, or cream make it creamy again.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
Watch Marry Me Tortellini Come Together in One Skillet
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How to Make Marry Me Tortellini with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps and you’ll have a creamy, comforting tortellini dish ready in no time.
Sauté the Aromatics
Heat olive oil in a heavy-bottomed pot or large skillet over medium heat. Add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
Let everything cook for about 3 to 4 minutes, stirring often, until it smells amazing and the garlic just starts to turn golden.
Make the Roux
Sprinkle in the flour and stir continuously so it doesn’t clump. You’d want to cook it for another 2 to 3 minutes—this helps get rid of that raw flour taste and thickens your sauce later on.
Add the Broth and Tortellini
Slowly pour in the vegetable broth, whisking as you go to keep things smooth and lump-free. Let it come to a gentle boil, then turn the heat down and simmer for 3 to 5 minutes until it starts to thicken slightly.
Toss in the cheese tortellini with a pinch of salt and stir gently so it doesn’t break apart. Let it cook until the pasta is warmed through and tender.
Finish the Sauce
Turn off the heat, then stir in the heavy cream, Parmesan, and spinach—the cream will curdle and the cheese will become grainy if you don’t. The spinach will also wilt pretty quickly in the heat from the sauce.
Give everything a good mix until it’s all silky and combined. If your sauce looks a little thick, just splash in a bit more broth, milk, or cream until it loosens up to your liking. Serve it while it’s warm, garnish with optional fresh basil leaves and enjoy!
Recipe Notes and Expert Tips
I’ve made this dish so many times, and these tips help it turn out just right every time.
- Start with hot oil: Make sure your oil is hot before adding the garlic—this brings out more flavor and keeps it from tasting raw.
- Chop the sun-dried tomatoes small: This way, you get a little bit of that deep, sweet tomato flavor in every bite.
- Cook the flour long enough: Give it a couple of minutes to lose that raw taste and help the sauce get creamy later.
- Whisk while adding broth: Pour the broth in slowly while whisking to avoid lumps and keep the texture smooth.
- Taste before salting: Between the Parmesan and broth, it might already be salty enough. Add more only if you need it.
- Stir in spinach at the end: It doesn’t need much heat—just stir until it wilts and folds into the sauce.
- Adjust the sauce last: If it’s thicker than you want, loosen it with broth, milk, or a bit more cream.
- Serve while hot: Tortellini tends to soak up sauce as it sits, so it’s best right after cooking, while everything is still creamy.
How to Store Leftovers
If you have leftovers, let them cool first, pop them into an airtight container, and store them in the fridge for up to 3 days. The sauce will thicken in the fridge, so when you reheat it, do so gently, either on the stovetop or in the microwave. Add a splash of milk, broth, or cream to bring it back to life.
I don’t recommend freezing this one since creamy sauces tend to split, and the tortellini can get a bit mushy after thawing.
What to Serve With Marry Me Tortellini
Since the pasta is already rich and cheesy, I usually pair it with something light and fresh. A simple green salad with a lemony vinaigrette or some roasted vegetables works great.
If you’re feeding a hungry crowd, warm bread or garlic knots are always a hit for scooping up that extra sauce.
More Easy Recipes for You to Try at Home
I’ve got plenty more recipes that are just as comforting and creamy as this marry me tortellini, which I know you’ll love as well:
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves minced
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 2 tablespoons flour
- 2 cups vegetable broth
- 4 cups cheese tortellini
- ½ cup heavy cream
- 2 cups fresh spinach
- 1 cup Parmesan cheese
Video
Instructions
- In a heavy pot, heat olive oil over medium heat. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and a pinch of red pepper flakes. Sauté for 3–4 minutes, until fragrant and golden.2 tablespoons olive oil, 6 garlic cloves, ½ cup sun-dried tomatoes, 1 teaspoon Italian seasoning, 1 pinch red pepper flakes
- Stir in the flour and cook for another 2–3 minutes, stirring constantly to eliminate the raw flour taste and form a light roux.2 tablespoons flour
- Slowly pour in the vegetable broth while stirring. Bring to a boil, then lower the heat and simmer for 3–5 minutes, until slightly thickened. Add cheese tortellini and a pinch of salt. Stir gently and let it cook until the pasta is tender and heated through.2 cups vegetable broth, 4 cups cheese tortellini
- Turn off the heat and stir in heavy cream, Parmesan cheese, and fresh spinach. Mix until the spinach wilts and everything is creamy and luscious.½ cup heavy cream, 2 cups fresh spinach, 1 cup Parmesan cheese
- If the sauce seems too thick, stir in a splash of broth, milk, or more cream until you reach your desired consistency.
Notes
- Start with hot oil: Make sure your oil is hot before adding the garlic—this brings out more flavor and keeps it from tasting raw.
- Chop the sun-dried tomatoes small: This way, you get a little bit of that deep, sweet tomato flavor in every bite.
- Cook the flour long enough: Give it a couple of minutes to lose that raw taste and help the sauce get creamy later.
- Whisk while adding broth: Pour the broth in slowly while whisking to avoid lumps and keep the texture smooth.
- Taste before salting: Between the Parmesan and broth, it might already be salty enough. Add more only if you need it.
- Stir in spinach at the end: It doesn’t need much heat—just stir until it wilts and folds into the sauce.
- Adjust the sauce last: If it’s thicker than you want, loosen it with broth, milk, or a bit more cream.
- Serve while hot: Tortellini tends to soak up sauce as it sits, so it’s best right after cooking, while everything is still creamy.
