What is Marry Me Tortellini made of?

Marry Me Tortellini is a rich and creamy vegetarian pasta dish made with cheese tortellini, sun-dried tomatoes, fresh spinach, garlic, and a savory cream sauce. It's a quick, one-pot meal that’s perfect for busy weeknights.

Can I use frozen tortellini instead of fresh?

Yes, you can use frozen tortellini if that's what you have on hand. Just make sure to thaw them before adding them to the dish to ensure even cooking.

Can I make Marry Me Tortellini vegan?

Absolutely! To make this dish vegan, swap the heavy cream for coconut milk or a dairy-free cream alternative, and use a plant-based cheese for the Parmigiano.

Marry Me Tortellini: Easy& Flavorful Pasta

Name: Marry Me Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons Olive Oil; 6 Garlic Cloves, minced; ½ cup Sun-Dried Tomatoes in oil; 1 teaspoon Italian Seasoning; 1 pinch Red Pepper Flakes; 2 tablespoons Flour; 2 cups Pacific Vegetable Broth; 20 oz Fresh Cheese Tortellini; 5 cups Fresh Spinach; ½ cup Heavy Cream; 1 cup Parmigiano, grated

Description

Marry Me Tortellini is a rich, creamy, and flavorful vegetarian pasta dish made with cheese tortellini, sun-dried tomatoes, spinach, and garlic in a decadent cream sauce. This easy-to-make recipe is inspired by the viral Marry Me Chicken, and it’s a perfect weeknight meal that comes together in just 20 minutes.

Ingredients

Scale

2 tablespoons Olive Oil
6 Garlic Cloves, minced
½ cup Sun-Dried Tomatoes in oil
1 teaspoon Italian Seasoning
1 pinch Red Pepper Flakes
2 tablespoons Flour
2 cups Pacific Vegetable Broth
20 oz Fresh Cheese Tortellini
5 cups Fresh Spinach
½ cup Heavy Cream
1 cup Parmigiano, grated

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Instructions

Heat olive oil in a heavy-bottomed pot over medium heat. Add garlic, sun-dried tomatoes (with their oil), Italian seasoning, and red pepper flakes. Cook for 3-4 minutes until garlic becomes fragrant and tender.
Add flour to the mixture, stirring well to form a roux. Cook for 3 minutes to eliminate the raw flour taste.
Pour in the vegetable broth, bring to a boil, and let the mixture thicken for 3-5 minutes.
Add the fresh tortellini and a pinch of salt. Stir to combine and cook the tortellini for 4-5 minutes until tender.
Turn off the heat and stir in heavy cream, grated Parmigiano, and spinach. Continue stirring until the spinach wilts and the sauce is smooth.
Season with salt and pepper to taste. Adjust consistency with more broth or cream if desired. Serve hot and enjoy.

Notes

If the sauce is too thick, add more vegetable broth or a splash of milk to reach your preferred consistency.
You can use frozen tortellini if fresh isn’t available—just make sure to thaw them before adding them to the sauce.
For a richer, creamier sauce, you can add 4 oz of cream cheese along with the heavy cream.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a little more cream or broth if needed.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3g
Sodium: 750mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 13g
Cholesterol: 35mg