Creamy Sun-Dried Tomato “Marry Me” Tortellini Recipe
Creamy Sun-Dried Tomato “Marry Me” Tortellini is a luscious pasta dish featuring cheese tortellini cooked in a rich, creamy sauce infused with sun-dried tomatoes, garlic, fresh spinach, and a blend of aromatic herbs. Topped with fresh basil and Parmesan, this skillet meal combines comfort and elegance in one pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce and Flavorings
- 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)
Pasta and Cheese
- 20 oz refrigerated cheese tortellini
- 3/4 cup Parmesan cheese (freshly grated, plus more for serving)
Vegetables and Garnish
- 3 cups fresh spinach (packed)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Prepare the base: 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.
- Add herbs and spices: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
- Create the creamy sauce: 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.
- Add sun-dried tomatoes and tortellini: Stir in the chopped sun-dried tomatoes. Add the refrigerated tortellini directly to the skillet, gently pressing them down so they are mostly submerged in the sauce.
- Cook tortellini: Continue to simmer, stirring occasionally, and cook the tortellini according to package directions (typically 3-5 minutes), until tender and floating to the surface. The sauce will thicken as the tortellini cooks and releases starch.
- Melt in the cheese: Reduce the heat to low. Gradually stir in the 3/4 cup of grated Parmesan cheese until completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Wilt the spinach: Add the fresh spinach to the skillet in handfuls, stirring gently until just wilted, about 1-2 minutes.
- Serve and garnish: Remove the skillet from heat. Serve immediately, garnished with fresh chopped basil and an extra sprinkle of Parmesan cheese.
Notes
- Use cheese tortellini chilled, not frozen, for optimal cooking time.
- Adjust red pepper flakes based on your spice preference.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Freshly grated Parmesan melts best and adds superior flavor compared to pre-grated cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: sun-dried tomato tortellini, creamy tortellini pasta, Marry Me pasta recipe, easy Italian pasta dish, cheese tortellini dinner, skillet pasta recipe
