Description
This Creamy Sun-Dried Tomato ‘Marry Me’ Tortellini is a decadent yet simple pasta dish that combines tender cheese tortellini with a luscious sauce made from heavy cream, chicken broth, and sun-dried tomatoes. Enhanced with garlic, fresh spinach, Parmesan cheese, and aromatic herbs like oregano and basil, this recipe offers a perfect balance of creamy richness and vibrant flavors. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels indulgent yet comforting.
Ingredients
Sauce Ingredients
- 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)
- Salt and freshly ground black pepper (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)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Heat Butter and Oil: In a large skillet or Dutch oven, melt the butter and sun-dried tomato oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add Aromatics: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
- Create 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, gently pressing them down to ensure they are mostly submerged in the sauce.
- Cook Tortellini: Continue to simmer, stirring occasionally. Cook the tortellini according to package directions, typically 3-5 minutes, until tender and they float to the surface. The sauce will thicken as the pasta cooks and releases starch.
- Incorporate Parmesan: Reduce heat to low. Gradually stir in the 3/4 cup of grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Wilt Spinach: Add the fresh spinach in handfuls, stirring gently until just wilted into the sauce, about 1-2 minutes.
- Serve: Remove the skillet from heat. Serve immediately, garnished with fresh chopped basil and extra Parmesan cheese if desired.
Notes
- You can substitute the chicken broth with vegetable broth for a vegetarian version.
- Adjust red pepper flakes to control the spice level according to your preference.
- For a richer sauce, use full-fat heavy cream and freshly grated Parmesan.
- Make sure to stir frequently to prevent the sauce from sticking or burning at the bottom of the skillet.
- This dish pairs well with a simple green salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
