Description
This creamy sun-dried tomato “Marry Me” tortellini is a rich and comforting Italian-inspired dish that combines tender cheese tortellini with a luscious sauce made from sun-dried tomatoes, garlic, cream, and Parmesan cheese. Enhanced with fresh spinach and aromatic herbs, it’s a satisfying meal perfect for a cozy dinner in just 30 minutes.
Ingredients
Sauce Base
- 1 tbsp unsalted butter
- 1 tbsp oil from sun-dried tomato jar (or regular olive oil)
- 4 cloves garlic (finely minced)
- 1.5 cups chicken broth (low sodium)
- 1.5 cups heavy cream
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (or more, to taste)
Pasta and Cheese
- 20 oz refrigerated cheese tortellini
- 3/4 cup Parmesan cheese (freshly grated, plus more for serving)
Greens and Garnish
- 3 cups fresh spinach (packed)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Melt butter and sauté garlic: In a large skillet or Dutch oven, melt the butter and sun-dried tomato oil over medium heat. Add the finely minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add seasonings: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
- Create the sauce base: Pour in the chicken broth and heavy cream. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Add sun-dried tomatoes and tortellini: Stir in the chopped sun-dried tomatoes. Add the refrigerated tortellini directly to the skillet, pressing them gently so they are mostly submerged in the sauce.
- Simmer pasta: Continue to simmer, stirring occasionally. Cook the tortellini according to package directions (typically 3-5 minutes) until they are tender and float to the surface. The sauce will thicken as the tortellini cooks and releases starch.
- Incorporate Parmesan cheese: Reduce the heat to low. Gradually stir in the 3/4 cup grated Parmesan cheese until completely melted and the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Wilt the spinach: Add fresh spinach in handfuls, stirring gently until it just wilts into the sauce, approximately 1-2 minutes.
- Serve and garnish: Remove the skillet from heat. Serve immediately, garnished with chopped fresh basil and an extra sprinkle of Parmesan cheese if desired.
Notes
- Use fresh Parmesan cheese for the best melting and flavor.
- Adjust red pepper flakes according to your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Ensure tortellini is refrigerated, not frozen, for proper cook time in sauce.
- This dish is best served immediately to enjoy the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
