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I still remember the first time I made Marry Me Tortellini—I cooked it on a whim for a cozy midweek dinner, and halfway through, my kitchen smelled so irresistible my partner wandered in early. That creamy sauce, the tang of sun-dried tomatoes, the way the tortellini soaked it all up… well, let’s just say it earned more than one compliment that night. If you’ve ever craved a pasta dish that feels both comforting and a little decadent, you’re in the right place. Marry Me Tortellini is exactly that: rich, luscious, and surprisingly simple to pull off.

What Is Marry Me Tortellini?

This pasta is a twist on the viral “Marry Me Chicken” idea—but here, cheese tortellini takes center stage, draped in a silky sun-dried tomato cream sauce. The “Marry Me” name stems from the idea that this dish is so delicious it might just elicit lifelong promises. You’ll find familiar elements—garlic, sun-dried tomatoes, creamy sauce, Parmesan, herbs—that echo many versions online, but here it’s refined and streamlined for your kitchen. You get elegance without complexity.

Because it’s mostly a one-pan meal, it’s perfect for busy weeknights or date nights at home. The tortellini absorbs flavor beautifully, making each bite a little flavor bomb.

Marry Me Tortellini

Author: Taha Ayyad
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy, cheesy pasta dish made with tortellini in a sun-dried tomato and Parmesan sauce, finished with spinach and fresh basil. Perfect for a quick but elegant weeknight dinner.

Ingredients

Scale

20 oz cheese tortellini (fresh or frozen)
2 tbsp olive oil (or butter)
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
1 cup chicken broth (or vegetable broth)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Salt and black pepper, to taste
Fresh basil, for garnish

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Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and chopped sun-dried tomatoes, cooking until fragrant.
Stir in Italian seasoning and red pepper flakes. Pour in the broth and let it simmer for a few minutes.
Add the heavy cream and whisk in Parmesan cheese until smooth and creamy.
Gently fold in tortellini, simmering until cooked through (extra 2–4 minutes if frozen).
Stir in spinach until wilted. Season with salt and pepper to taste.
Garnish with fresh basil and serve hot.

Notes

Fresh tortellini has a softer bite; frozen is fine but requires longer cooking.

Use oil-packed sun-dried tomatoes for the richest flavor.

To lighten the dish, swap heavy cream for half-and-half or whole milk.

Leftovers thicken when chilled; reheat with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One-pan, stovetop sauté and simmer
Cuisine: American-Italian fusion

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: ~525 kcal
Sugar: 5 g
Sodium: 820 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 90 mg

Ingredients & Ingredient Tips

Here’s what you’ll need to create this dreamy pasta:

Ingredients

20 oz cheese tortellini (fresh or frozen)
2 tbsp olive oil (or butter)
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
1 cup broth (chicken or vegetable)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Salt and black pepper, to taste
Fresh basil, for garnish

Ingredient Tips

Tortellini: Fresh yields a softer, more tender texture; frozen is fine, just watch cooking times.
Sun-dried tomatoes: The oil-packed variety gives extra richness; if using dry-packed, add a bit more olive oil.
Broth choice: Vegetable broth works beautifully if you omit meat—no flavor loss.
Cheese: Grate from a block—fresh Parmesan blends way more smoothly than pre-shredded.
Greens: Baby spinach wilts quickly and integrates well; you can also use young kale or chopped chard if needed.

The key is moderate seasoning and balancing richness with brightness (from tomatoes and greens).

Step-by-Step Method

Build the Flavor Base

Warm the olive oil (or butter) over medium heat in a wide skillet. Add garlic and chopped sun-dried tomatoes, stirring gently until the garlic is fragrant (about 30 seconds to 1 minute). This is your flavor foundation.

Create the Sauce

Sprinkle in Italian seasoning and red pepper flakes. Add the broth and bring it to a gentle simmer so the flavors meld. Then stir in the heavy cream and let it warm through. As it heats, gradually whisk in the Parmesan until you have a smooth, creamy sauce.

Add the Tortellini

Gently fold in the tortellini so each piece is coated. If using frozen tortellini, let it simmer an extra 2–4 minutes until fully cooked and tender. Stir occasionally so nothing sticks.

Finish with Spinach & Seasoning

Stir in the spinach last; it only needs a minute to wilt into the sauce. Taste and adjust with salt and black pepper. If the sauce feels too thick, add a splash of broth or a little extra cream to loosen it.

Serving Suggestions & Pairings

Marry Me Tortellini is satisfying enough to be the star of your meal, but these accompaniments elevate the experience:

A crisp green salad with vinaigrette adds brightness
Warm garlic bread or a crusty Italian loaf is great for sopping up sauce
Roasted vegetables—such as asparagus, broccoli, or Brussels sprouts—bring texture and color
Garnish each serving with fresh basil, more Parmesan, and a pinch of red pepper flakes

On special nights, pair with a light white wine (if your audience enjoys wine) or serve with sparkling water and lemon for a refreshing contrast.

Dietary Variations & Substitutions

This recipe is flexible. Here’s how to adapt it for different dietary needs or preferences:

Vegetarian / Meatless
Use vegetable broth in place of chicken broth. You can omit any meat altogether or add mushrooms, zucchini, or bell peppers for more substance.

Gluten-Free
Select gluten-free tortellini (many brands now offer them). Use cornstarch or a gluten-free flour blend if you need to thicken the sauce slightly.

Vegan / Dairy-Free
Swap heavy cream with cashew cream or a thick plant-based alternative (e.g., coconut cream, oat-based cream). Use vegan Parmesan or nutritional yeast as needed. Make sure your tortellini is vegan.

Lower-Calorie / Lighter Version
Cut the cream by half with half-and-half or whole milk. Reduce the cheese slightly. Add extra vegetables (spinach, mushrooms) to bulk volume without many extra calories.

Halal / Kosher Considerations
Ensure your broth and cheeses are halal- or kosher-certified. Most of the ingredients (tomatoes, pasta, spinach) are naturally fine, so the key is sourcing.

Protein Add-ons
If you want extra protein, you can stir in grilled chicken, shrimp, or cooked Italian sausage (if dietary rules allow). Just cook that protein separately and fold it in at the end.

These variations let you tailor Marry Me Tortellini to many diets while keeping flavor strong.

Storage, Reheating & Make-Ahead Tips

If you have leftovers, transfer the pasta into an airtight container and refrigerate for up to 3–4 days. The sauce will thicken as it cools. When reheating, warm it gently on the stove over low heat, adding a splash of broth or cream to loosen it. Stir frequently to prevent burning.

I don’t usually recommend freezing because cream-based sauces may separate. But you can prepare the sauce in advance (without tortellini) and refrigerate it. When you’re ready to eat, cook fresh tortellini and then stir it into the warmed sauce.

Troubleshooting & Pro Tips

Sauce too thin? Let it simmer uncovered a bit more, or stir in extra Parmesan to thicken it.
Sauce too thick? Just add a small amount of broth or cream until you reach the right consistency.
Overcooked tortellini? Watch it closely—stop cooking the moment it’s tender.
Separation issues? Use moderate heat, stir gently, and avoid boiling once the cream is in.
Depth of flavor: Add a splash of white wine before the cream, or a pinch of smoked paprika to round out the taste.

Using a wide skillet helps you stir evenly and watch the sauce more easily. Clean-up is easier when you don’t overcrowd the pan.

FAQ

What is Marry Me Tortellini made of?

It’s cheese tortellini in a creamy sun-dried tomato and garlic-Parmesan sauce, often finished with spinach and herbs for extra flavor.

Can I use frozen tortellini instead of fresh?

Yes — just be careful with timing. Frozen tortellini can work, though the texture may differ slightly. You may need to simmer an extra 2–4 minutes to get it tender without getting mushy.

How do I keep the sauce from becoming too thick or too thin?

Simmer the sauce gently and watch it. If it thickens too much, loosen with a splash of broth or cream. If it’s too thin, let it reduce uncovered, or stir in more Parmesan.

Can I make Marry Me Tortellini ahead of time?

You can prep the sauce portion in advance. Store it separate from the tortellini and combine them when you’re ready to serve. That way, you avoid soggy pasta or a broken sauce.

How should I store and reheat leftovers?

Refrigerate in an airtight container for 3–4 days. Reheat gently over low heat on the stove, stirring often, and add a little broth or cream to restore creaminess if it becomes too thick.