Name: Marry Me Tortellini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes (plus 1 tbsp of their oil); 1 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional, to taste); 2 tbsp all-purpose flour; 2 cups vegetable broth (or chicken broth); 18 oz fresh cheese tortellini; 1 cup heavy cream; 2 cups fresh spinach, chopped; 1/2 cup Parmesan cheese, grated; Salt and pepper, to taste

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I whip up this dreamy Marry Me Tortellini when I want something creamy, cozy, and impossibly romantic in under 20 minutes.

Why I’ll Love This Recipe

I love this recipe because it blends rich, silky cream sauce with sun-dried tomatoes and spinach—all simmered right with tender cheese tortellini in a single pot. It feels indulgent and comforting, yet comes together so quickly that I can serve up something special even on busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Olive oil
Garlic, minced
Sun-dried tomatoes (and their oil)
Italian seasoning
Red pepper flakes
Flour (all-purpose)
Vegetable broth (or chicken broth)
Fresh cheese tortellini
Heavy cream
Fresh spinach, chopped
Parmesan cheese, grated
Salt and pepper to taste

directions

I start by heating olive oil in a heavy-bottomed pot, then sauté minced garlic and sun-dried tomatoes (with their oil), along with Italian seasoning and red pepper flakes, until the garlic is fragrant—about 3 to 4 minutes. Next, I sprinkle in flour and cook for about 3 minutes to eliminate the raw taste. Then I pour in the broth and bring it to a boil, letting the sauce thicken for 3 to 5 minutes. At that point, I stir in the uncooked cheese tortellini and simmer until it’s tender—about 3 to 5 minutes more. Finally, I turn off the heat and fold in heavy cream, fresh spinach, and grated Parmesan until the spinach wilts and everything turns creamy. I finish with salt and pepper to taste—and red pepper flakes if I want a little extra kick.

Servings and timing

Servings: I get about 4 servings out of this recipe
Prep time: Approximately 10 minutes
Cook time: Around 10 minutes
Total time: Roughly 20 minutes

Variations

I sometimes add cooked chicken or sausage if I want some protein. If spinach isn’t in the fridge, I swap in fresh basil for a bright flavor. I can also use frozen cheese tortellini instead of refrigerated, adding a couple of extra minutes to the simmer time to make sure it’s cooked through.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave or warm it on the stovetop and add a splash of heavy cream or milk (or extra broth) if the sauce has thickened too much.

FAQs

What size and type of tortellini should I use?

I usually use an 18-ounce package of refrigerated cheese tortellini. Frozen works too, but I add a few extra minutes during simmering for it to cook fully.

Can I make this vegetarian?

Yes—I use vegetable broth instead of chicken broth, and keep it completely meat-free. It’s still rich, creamy, and totally satisfying.

How can I make the sauce extra creamy?

I add an extra splash of cream or even a bit of cream cheese toward the end if I’m in the mood for extra richness.

Can I add protein?

Absolutely! Diced cooked chicken or Italian sausage are delicious additions—just fold them in when you add the cream and Parmesan.

How do I prevent leftovers from drying out?

Leftovers can thicken because the tortellini absorbs the sauce. To rescue them, I stir in a little cream, milk, or broth when reheating—it brings the sauce back to its saucy glory.

Conclusion

I love how this Marry Me Tortellini delivers big-flavor comfort in minimal time. It’s creamy, vibrant, and just the kind of dish that feels indulgent without the fuss. I always feel like I’ve treated myself—or anyone I cook for—to something truly special.