Description
Marry Me Tortellini is a creamy, comforting Italian-inspired dish featuring cheese tortellini simmered in a flavorful sauce of sun-dried tomatoes, garlic, and Italian seasoning, enriched with heavy cream and Parmesan cheese, and finished with fresh spinach. This quick and easy skillet recipe is perfect for a delicious weeknight dinner that feels special and satisfying.
Ingredients
Scale
For the Sauce and Pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- ½ cup julienned sun-dried tomatoes packed in oil, drained
- 2 cups chicken broth
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
- 1 20-ounce package cheese tortellini
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese, freshly grated, plus more for serving
- 2 cups fresh spinach
For Garnish (Optional)
- ½ teaspoon crushed red pepper flakes
- Fresh chopped parsley or basil
Instructions
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 to 60 seconds, being careful not to burn it.
- Create the Roux: Stir in the all-purpose flour and Italian seasoning, cooking for about 1 minute until the flour is fully incorporated and slightly toasted, which will help thicken the sauce.
- Add Tomatoes and Broth: Mix in the julienned sun-dried tomatoes, chicken broth, salt, and freshly cracked black pepper. Stir well to combine and bring the mixture to a gentle simmer over medium-high heat.
- Cook the Tortellini: Add the cheese tortellini directly to the skillet and cook for about 5 minutes, stirring occasionally to prevent sticking, until the pasta is tender and cooked through.
- Finish the Sauce: Reduce the heat to low and pour in the heavy whipping cream followed by the freshly grated Parmesan cheese. Stir continuously and cook for another 2 minutes until the sauce thickens to a creamy consistency.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook just until wilted, about 1 minute, stirring gently to combine the greens with the sauce.
- Garnish and Serve: Sprinkle with crushed red pepper flakes, chopped parsley or basil, and additional Parmesan cheese if desired. Serve immediately while hot for a rich and comforting meal.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting.
- If you prefer a spicier kick, increase the amount of crushed red pepper flakes.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Make sure to drain the sun-dried tomatoes well to avoid excess oiliness in the sauce.
- This recipe can be doubled to serve more people or for leftovers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
