Name: Creamy Sun-Dried Tomato “Marry Me” Tortellini Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tbsp unsalted butter; 1 tbsp oil from sun-dried tomato jar (or regular olive oil); 4 cloves garlic (finely minced); 1.5 cups chicken broth (low sodium); 1.5 cups heavy cream; 1/2 cup sun-dried tomatoes in oil (drained and chopped); 1/2 tsp dried oregano; 1/4 tsp red pepper flakes (or more, to taste); Salt and freshly ground black pepper (to taste); 20 oz refrigerated cheese tortellini; 3/4 cup Parmesan cheese (freshly grated, plus more for serving); 3 cups fresh spinach (packed); 1/4 cup fresh basil (chopped, for garnish)

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Introduction

This creamy sun-dried tomato “Marry Me” tortellini is a luxurious pasta dish that’s packed with rich flavors and a velvety sauce. Combining tender cheese tortellini with a garlicky, creamy sun-dried tomato sauce makes for a comforting and impressive meal that’s surprisingly easy to prepare.

A white plate holds a single layer of tortellini pasta covered in a rich orange creamy sauce. The tortellinis have a soft, folded shape with slightly browned edges, showing their cooked texture. Scattered on top are fresh green herbs, likely parsley, adding a bright contrast. The dish is finished with a sprinkle of grated white cheese and tiny black pepper flakes, giving it a textured, flavorful look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter
1 tbsp oil from sun-dried tomato jar (or regular olive oil)
4 cloves garlic (finely minced)
1.5 cups chicken broth (low sodium)
1.5 cups heavy cream
1/2 cup sun-dried tomatoes in oil (drained and chopped)
1/2 tsp dried oregano
1/4 tsp red pepper flakes (or more, to taste)
20 oz refrigerated cheese tortellini
3/4 cup Parmesan cheese (freshly grated, plus more for serving)
3 cups fresh spinach (packed)
Salt and freshly ground black pepper (to taste)
1/4 cup fresh basil (chopped, for garnish)

Instructions

Step 1: In a large skillet or Dutch oven, melt the butter and sun-dried tomato oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 2: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
Step 3: Pour in the chicken broth and heavy cream. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Step 4: Stir in the chopped sun-dried tomatoes. Add the refrigerated tortellini directly to the skillet, gently pressing them down to ensure they are mostly submerged in the sauce.
Step 5: Continue to simmer, stirring occasionally, and cook the tortellini according to package directions (typically 3-5 minutes), until they are tender and float to the surface. The sauce will thicken as the tortellini cooks and releases starch.
Step 6: Reduce the heat to low. Gradually stir in the 3/4 cup of grated Parmesan cheese until it has completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Step 7: Add the fresh spinach to the skillet in handfuls, stirring gently until it has just wilted into the sauce. This should only take about 1-2 minutes.
Step 8: Remove the skillet from the heat. Serve immediately, garnished with fresh chopped basil and an extra sprinkle of Parmesan if desired.

Tips & Variations

Use oil-packed sun-dried tomatoes for the most flavor, and reserve the flavorful oil to cook the garlic and butter.
Substitute spinach with kale or arugula for a different leafy green twist.
For a vegetarian version, swap the chicken broth with vegetable broth.
Add cooked grilled chicken or Italian sausage for extra protein.
Adjust red pepper flakes based on your preferred spice level.

Storage

Store any leftover tortellini in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

A close-up view of a black pan filled with creamy orange sauce-coated tortellini, showing two layers of golden yellow pasta pockets covered in smooth, thick sauce with small bits of red spices and bright green spinach leaves mixed throughout. The tortellini are plump with visible folds and edges, some slightly browned from cooking, and a white spoon on the right side lifts some pasta, highlighting the rich sauce texture. The pan sits on a white marbled surface, capturing the warmth and richness of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, but dried tortellini will take longer to cook. Follow package instructions for cooking time and consider pre-cooking them before adding to the sauce to ensure even cooking.

Is there a dairy-free alternative for this recipe?

You can substitute heavy cream with a coconut cream or cashew cream and use a dairy-free Parmesan substitute or nutritional yeast for a similar creamy texture and flavor.