Dinner

Marry Me Tortellini Recipe

ByMariam Harutyunyan January 11, 2026January 11, 2026

Introduction

This Marry Me Tortellini is a creamy and comforting pasta dish that’s surprisingly easy to make. With sun-dried tomatoes and fresh spinach, it delivers rich flavors that might just have you saying “I do” after the first bite.

A large silver pan filled with creamy yellow tortellini pasta in a rich light orange cream sauce, scattered with green spinach leaves, small bits of dark red sun-dried tomatoes, and sprinkled with chopped fresh parsley and red chili flakes on top. The pan rests on a white marbled surface, surrounded by small white bowls filled with grated cheese, cream sauce, and sun-dried tomatoes. To the left, two slices of toasted golden bread rest on a white plate. A wooden spoon stands in a clear glass with a sprinkle of spices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

½ teaspoon crushed red pepper flakes (optional for garnish)
Fresh chopped parsley or basil (optional for garnish)

Instructions

Step 1: 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.

Step 2: Stir in the flour and Italian seasoning, cooking for about 1 minute until the flour is fully incorporated and slightly toasted.
Step 3: Add the sun-dried tomatoes, chicken broth, salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer over medium-high heat.
Step 4: Add the cheese tortellini to the skillet and cook for about 5 minutes, stirring occasionally to prevent sticking.

Step 5: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Cook for an additional 2 minutes until the sauce thickens slightly.
Step 6: Add the fresh spinach and cook just until wilted, about 1 minute.
Step 7: Garnish with crushed red pepper flakes, chopped parsley or basil, and extra Parmesan cheese if desired. Serve immediately.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Use sun-dried tomatoes packed in water and add a splash of olive oil to keep the richness.
Add cooked grilled chicken or sautéed mushrooms for extra protein.

Swap fresh spinach with kale for a different texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth as needed to loosen the sauce. Avoid microwave reheating which may cause the sauce to separate.

How to Serve

A shiny silver pan sits on a white marbled surface filled with creamy yellow tortellini pasta in a thick light beige sauce, scattered with green spinach leaves and small dark red sun-dried tomato pieces, topped with fresh green parsley and red pepper flakes. Around the pan are various small white bowls, one with grated pale yellow cheese, another with dark red sun-dried tomatoes, one containing black pepper, and a small white pitcher with white cream. To the left, a white plate holds golden yellow garlic bread slices sprinkled with herbs. Fresh green parsley and garlic cloves rest nearby, alongside a wooden spoon and striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen cheese tortellini. Just add a couple of extra minutes to the cooking time and cook until they float and are tender.

Is this recipe suitable for gluten-free diets?

This recipe uses regular all-purpose flour and cheese tortellini, which contain gluten. To make it gluten-free, use gluten-free flour and gluten-free tortellini varieties available at many stores.