Marry Me Tortellini is a creamy, dreamy pasta dish that feels luxurious yet comes together in just minutes. Filled with tender cheese tortellini, rich sun-dried tomatoes, and a garlicky cream sauce, this meal captures all the comfort of Italian-inspired cuisine with a simple, elegant twist.
It’s the kind of dish that looks fancy enough for a romantic dinner but is easy enough for a weeknight. The combination of tangy tomatoes, fresh spinach, and nutty Parmesan melts beautifully into a velvety sauce that coats every bite of tortellini. The balance of richness and brightness makes this one a guaranteed favorite.
I love serving it with crusty bread and a simple salad — it’s the perfect pairing to soak up every last drop of the creamy sauce. Whether you’re cooking for family, guests, or just yourself, this recipe delivers comfort, flavor, and a touch of elegance in under half an hour.
Key Ingredients & Substitutions
This recipe works because each ingredient contributes texture and depth. Here’s how to adapt it to what you have on hand:
Cheese Tortellini: The heart of the dish. Fresh or frozen both work beautifully. Try spinach or mushroom tortellini for variety.
Sun-Dried Tomatoes: Add tang and sweetness to balance the cream. Use oil-packed for richer flavor, or rehydrate dry ones in warm water.
Heavy Cream: The base of the sauce. For a lighter texture, use half-and-half or add a spoonful of cream cheese to milk for a quick substitute.
Parmesan Cheese: Melts into the sauce for a salty, nutty flavor. Freshly grated is best, but Pecorino Romano or Asiago also work well.
Spinach: Adds color and freshness. Baby kale or arugula can replace it for a stronger, more peppery note.
Garlic & Red Pepper Flakes: Create the perfect savory base with just a hint of heat — adjust the spice level to taste.
Equipment You’ll Need
- Large skillet or sauté pan (for the sauce)
- Medium pot (for boiling tortellini)
- Colander (for draining pasta)
- Wooden spoon or spatula (for stirring sauce)
- Cheese grater (for fresh Parmesan)
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Protein Boost: Add grilled chicken, shrimp, or crispy bacon for a heartier meal.
- Cheesy Upgrade: Stir in shredded mozzarella or fontina for a richer, gooier sauce.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a meat-free version.
- Spicy Kick: Add extra red pepper flakes or a swirl of chili oil before serving.
- Herb Finish: Garnish with fresh basil or thyme to elevate the aroma.
How to Make Marry Me Tortellini
Ingredients You’ll Need:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 lb cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- Optional: fresh basil or Italian seasoning for garnish
How Much Time Will You Need?
About 25 minutes total — 10 minutes for prep and 15 minutes to cook everything. It’s a quick, satisfying recipe perfect for busy nights or last-minute dinners.
Step-by-Step Instructions:
1. Sauté Garlic and Tomatoes
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in sun-dried tomatoes and cook 2–3 minutes to release their flavor.
2. Build the Sauce
Pour in the broth and bring to a gentle simmer. Stir in the heavy cream and reduce heat to medium-low. Let the sauce bubble softly for 3–5 minutes until it begins to thicken.
3. Melt the Cheese
Add Parmesan cheese and stir until smooth and creamy. Avoid boiling the sauce — low heat keeps it velvety and prevents curdling.
4. Cook the Tortellini
In a separate pot, cook tortellini in salted water according to package directions. Drain well, reserving a few tablespoons of pasta water.
5. Combine and Add Spinach
Transfer the cooked tortellini to the sauce. Add spinach and toss gently until wilted and evenly coated. If the sauce is too thick, add a bit of the reserved pasta water.
6. Season and Serve
Remove from heat and taste for seasoning. Sprinkle with extra Parmesan, basil, or crushed red pepper. Serve immediately with crusty bread or garlic knots.
Pro Tips for Best Texture & Taste
These little touches make all the difference for a perfect creamy tortellini:
- Use fresh-grated cheese: Pre-shredded Parmesan doesn’t melt as smoothly.
- Don’t boil the sauce: Gentle simmering keeps it silky, not greasy.
- Save some pasta water: It’s perfect for adjusting sauce consistency.
- Add greens at the end: Keeps spinach bright and tender, not overcooked.
- Serve hot: Cream-based sauces thicken as they cool, so serve immediately for the best texture.
Frequently Asked Questions
Can I Use Frozen Tortellini?
Yes! Cook from frozen according to the package instructions until al dente. Drain well before adding to the sauce.
Can I Replace the Heavy Cream?
You can substitute half-and-half or ¾ cup milk mixed with 2 tablespoons of cream cheese. It’ll still be creamy with slightly less richness.
Can I Add Protein?
Absolutely! Grilled chicken, shrimp, or even cooked sausage blend beautifully into this dish for a more filling meal.
How Do I Store Leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of cream or broth to restore the sauce’s texture.
Can I Make It Ahead?
Yes. Prepare the sauce in advance and refrigerate it. Reheat on low heat and stir in fresh tortellini and spinach when ready to serve.
