Description
This Creamy Sun-Dried Tomato “Marry Me” Tortellini features a luscious sauce made with butter, sun-dried tomato oil, garlic, chicken broth, heavy cream, and Parmesan. Tossed with cheese tortellini and fresh spinach, it’s a flavorful, comforting dish perfect for a quick yet indulgent meal.
Ingredients
Base Ingredients
- 1 tbsp unsalted butter
- 1 tbsp oil from sun-dried tomato jar (or regular olive oil)
- 4 cloves garlic (finely minced)
Liquids and Dairy
- 1.5 cups chicken broth (low sodium)
- 1.5 cups heavy cream
- 3/4 cup Parmesan cheese (freshly grated, plus more for serving)
Main Ingredients
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 20 oz refrigerated cheese tortellini
- 3 cups fresh spinach (packed)
Seasonings and Garnish
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Prepare the base: 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 seasonings: Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds until aromatic.
- Create the sauce: 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 the tortellini: Continue to simmer, stirring occasionally, and 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.
- Finish the sauce: Reduce the heat to low. Gradually stir in the 3/4 cup of grated Parmesan cheese until it has completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add spinach: Add the fresh spinach to the skillet in handfuls, stirring gently until it has just wilted into the sauce. This should only take about 1-2 minutes.
- Serve: Remove the skillet from the heat. Serve immediately, garnished with fresh chopped basil and an extra sprinkle of Parmesan cheese, if desired.
Notes
- Using the oil from the sun-dried tomato jar adds extra flavor but olive oil can be used as a substitute.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Freshly grated Parmesan cheese melts better than pre-grated for a smoother sauce.
- Adjust red pepper flakes to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
