Creamy Marry Me Tortellini
This creamy marry me tortellini recipe features cheesy tortellini bathed in a rich, flavorful tomato cream sauce with spinach and basil, perfect for a comforting and satisfying meal.
Equipment
- Large skillet
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 3 cloves Garlic minced
- 1/2 cup Sun-Dried Tomatoes chopped (oil-packed, use 2 tbsp of their oil too)
- 1.5 cups Chicken Broth (or Vegetable Broth)
- 1 can (14.5 oz) Crushed Tomatoes
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese freshly grated (plus more for serving)
- 2 cups Fresh Spinach packed
- 1 package (20 oz) Cheese Tortellini fresh or frozen
- 1/4 cup Fresh Basil chopped
Seasoning
- Salt to taste
- Black Pepper to taste
- 1/2 tsp Red Pepper Flakes optional
Instructions
Instructions
- Heat olive oil and sun-dried tomato oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant without burning.
- Stir in chopped sun-dried tomatoes and red pepper flakes (if using) and cook for another minute to blend flavors.
- Pour in chicken broth and crushed tomatoes, then bring the mixture to a gentle simmer, scraping up any browned bits.
- Reduce heat to low, stir in heavy cream and half of the Parmesan cheese, and simmer gently for 5-7 minutes to thicken the sauce.
- Add tortellini directly to the simmering sauce and cook according to package directions until al dente.
- Stir in fresh spinach and cook until just wilted, about 1-2 minutes.
- Remove from heat, stir in remaining Parmesan and fresh basil, then season with salt and pepper to taste before serving immediately.
Notes
For extra richness, add a splash of white wine with the broth. Freshly grated Parmesan cheese makes a big difference in flavor, so try to avoid pre-grated varieties. This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2-3 days.