Marry Me Tortellini – A Creamy One-Pan Pasta
If you’ve tried the viral Marry Me Chicken, you already know how irresistible those creamy, cheesy flavors can be. This Marry Me Tortellini takes the idea to the next level — no chicken required! Instead, we start with a simple flour roux to make the sauce extra velvety, then stir in Parmesan, sundried tomatoes, and tender cheese tortellini. Fresh spinach adds a pop of color and nutrition, making this dish as beautiful as it is delicious. The result is a cozy, one-pan pasta dinner that feels restaurant-worthy but comes together in just 30 minutes. Perfect for busy weeknights, date nights, or anytime you’re craving comfort food with a little flair.
What You Need
- 1 Tbsp olive oil (or butter)
- 2 Tbsp all-purpose flour
- 2–3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup sundried tomatoes, chopped
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp paprika (optional)
- ½ tsp red pepper flakes (optional)
- 1 package (20 oz) refrigerated cheese tortellini
- 2 cups fresh spinach
- Fresh basil or parsley, for garnish
How to Make it
Heat olive oil (or butter) in a large skillet over medium heat. Add garlic, sun-dried tomatoes, italian seasoning, paprika, red chili flakes. Sautéing until fragrant, about 1 minute.
Whisk in the flour and cook for 3 minutes to create a roux.
Slowly pour in broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
Turn the heat off and add in the heavy cream, parmesan and spinach and stir once more until the spinach is wilted.
Garnish with fresh basil or parsley before serving.
Tips & Hacks
- Use frozen tortellini if that’s what you have—just add 2 minutes to the cook time.
- Want more veggies? Stir in spinach or peas at the end for a pop of green.
- For extra creaminess, melt in a few cubes of cream cheese.
- If its too try you can stir in ½ cup more chicken stock or heavy cream
How to Store
- Refrigerator: Store in an airtight container up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of cream or milk to bring back the sauce.
- Freezer: Best enjoyed fresh, but you can freeze up to 1 month if needed.
Variations
- Spinach Tortellini: Use spinach- and cheese-filled tortellini for extra flavor.
- Spicy Kick: Add more red pepper flakes or a dash of cayenne.
- Pesto Swap: Replace sundried tomatoes with pesto for a different flavor profile.
FAQ
Can I make this without cream?
Yes, substitute half and half or whole milk, though the sauce won’t be as rich.
What type of tortellini works best?
Cheese tortellini is classic, but mushroom or spinach tortellini would be delicious too.
Is this vegetarian?
Yes, if you use vegetable broth instead of chicken broth.
Watch How to Make Marry Me Tortellini
Want to see just how quick and easy this creamy pasta comes together? 🎥 Watch the video below to follow along as I make Marry Me Tortellini step by step. It’s a simple one-pan dinner you’ll want to make again and again!
This Marry Me Tortellini proves that comfort food doesn’t have to be complicated. With just one pan and simple ingredients, you’ll have a creamy, cheesy pasta dish that wins over anyone who takes a bite!
Marry Me Tortellini
A creamy one-pot pasta loaded with cheese tortellini, sundried tomatoes, spinach, and Parmesan in a velvety sauce. This Marry Me Tortellini is quick enough for weeknights but special enough to impress any crowd!
- Prep Time: 10minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
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1 Tbsp olive oil (plus 1–2 tsp oil from sundried tomatoes)
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3 garlic cloves, minced
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½ cup sundried tomatoes, chopped
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional)
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2 Tbsp all-purpose flour
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1 cup chicken or vegetable broth
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1 package (20 oz) refrigerated cheese tortellini
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1 cup heavy cream
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1 cup grated Parmesan cheese
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2 cups fresh spinach
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Fresh basil or parsley, for garnish
Instructions
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In a heavy-bottomed pot, heat olive oil and 1–2 tsp of oil from the sundried tomatoes over medium heat.
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Add garlic, sundried tomatoes, Italian seasoning, and red pepper flakes. Cook 3–4 minutes, until garlic is tender and fragrant.
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Stir in flour and cook 2–3 minutes, whisking constantly to create a roux.
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Slowly pour in broth, whisking until smooth. Bring to a boil.
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Add tortellini and cook 4–5 minutes, until pasta begins to soften.
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Lower heat and stir in heavy cream and Parmesan until sauce thickens.
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Add spinach and cook until just wilted, about 1–2 minutes.
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Garnish with fresh basil or parsley and serve warm.
Notes
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Use butter instead of olive oil for a richer base.
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Frozen tortellini works too — just add 2–3 extra minutes cook time.
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Store leftovers in the fridge for up to 3 days. Reheat with a splash of cream or milk to loosen the sauce.
- If the sauce seems too dry, stir in extra broth, cream, or even a splash of reserved pasta water until it reaches your desired consistency.
This is delicious and soo fast and easy! The whole family loves it! I do use chicken broth and add one pound of Italian sausage. Weeknight dinner perfection! Thanks!