Marry Me Tortellini: Quick, Creamy & Completely Irresistible

The Marry Me Tortellini you’ll crave on repeat is a one-pan pasta dream: tender cheese tortellini tossed in a silky, tomato-cream–Parmesan sauce with garlic, Italian herbs, and soft ribbons of spinach. It’s rich yet balanced, weeknight-fast, and endlessly flexible—add juicy bites of chicken, swap in extra veggies, or keep it classic and let the sauce shine. With pantry staples and a single skillet, you’ll have a cozy, restaurant-style dinner on the table in about 25 minutes.

Why You’ll Love This Marry Me Tortellini

• One-pan ease: Minimal prep, minimal dishes, maximum payoff.
• Silky, clingy sauce: Tomato, cream, and Parmesan create a glossy coating that hugs every tortellini.
• Weeknight-friendly: Ready in ~25 minutes, start to finish.
• Flexible and forgiving: Add chicken or turkey sausage, fold in greens, or keep it simple and saucy.
• Crowd-pleaser: Familiar flavors, family-friendly spice level, and leftovers reheat beautifully.

What Is Marry Me Tortellini?

Marry Me Tortellini is a playful spin on the viral “Marry Me” family of dishes—recipes so comforting and delicious that, legend says, they’re proposal-worthy. At its heart, this dish pairs cheese tortellini with a creamy, savory sauce that balances garlic, Italian herbs, a touch of tomato tang, and nutty Parmesan. Many versions add sun-dried tomatoes for sweet-tart depth and finish with a handful of fresh basil or parsley. The result is a pasta that tastes like it simmered for hours, yet it comes together quickly on the stovetop. Think: velvety, gently tangy, and deeply satisfying, with little bursts of herb and garlic in every bite.

Marry Me Tortellini

This one-pan Marry Me Tortellini brings tender cheese tortellini into a rich, silky tomato-cream-Parmesan sauce kissed with garlic, herbs, and wilted spinach. Fast, flexible, and completely craveable, it’s a comforting dish made in under 30 minutes with pantry staples and one skillet.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Italian-American

Servings 6 servings

Calories 520 kcal

Ingredients

  

Pasta & Protein

• 18–20 oz cheese tortellini refrigerated or shelf-stable
• 2 cups cooked chicken or turkey sausage optional, cubed or sliced

Aromatics & Flavor

• 1.5 Tbsp olive oil
• 4 cloves garlic finely minced
• 1 tsp Italian seasoning or ½ tsp oregano + ½ tsp basil
• 0.25–0.5 tsp red pepper flakes optional, to taste
• 0.5 tsp onion powder optional

Sauce Base

• 0.75 cup low-sodium chicken or vegetable broth
• 1 cup tomato passata or crushed tomatoes smooth texture preferred
• 1 cup heavy cream or ¾ cup cream + ¼ cup milk
• 0.75 cup finely grated Parmesan plus more to finish
• 0.25 tsp fine sea salt to taste
• to taste black pepper freshly ground

Mix-Ins & Finish

• 0.5 cup sun-dried tomatoes finely sliced, optional
• 2 cups baby spinach or chopped kale
• 2–3 Tbsp fresh basil or parsley chopped
• to serve lemon wedges optional

Instructions

 

• Step 1: Bring a large pot of salted water to a boil. Cook tortellini 1–2 minutes shy of package directions. Drain and toss with a few drops of olive oil.
• Step 2: In a large skillet over medium heat, warm olive oil. Add garlic, Italian seasoning, red pepper flakes (if using), and onion powder. Sauté 30–45 seconds until fragrant.
• Step 3: Stir in tomato passata and broth. Simmer 2–3 minutes. Reduce heat, add cream, and simmer gently for another 2 minutes.
• Step 4: Whisk in Parmesan gradually until melted. Season with salt and pepper to taste.
• Step 5: Fold in sun-dried tomatoes and spinach. Add cooked chicken or turkey sausage if using, and stir to warm through.
• Step 6: Add cooked tortellini to the sauce. Toss gently and simmer 1–2 minutes to finish cooking. Loosen with broth if needed.
• Step 7: Off heat, top with fresh basil or parsley and more Parmesan. Taste and adjust seasoning. Serve hot with optional lemon wedges.

Notes

This dish is endlessly adaptable: swap in roasted red peppers, mushrooms, or artichokes, and adjust cream or tomato ratios to preference. For lighter fare, use half-and-half or milk blended with a touch of cream cheese. Reheats beautifully with a splash of broth. Avoid freezing if possible as tortellini can soften too much.

Keyword comfort food, creamy tomato sauce, easy weeknight meal, one-pan dinner, tortellini pasta

Ingredients for Marry Me Tortellini

Pasta & Protein (choose your path)

• 18–20 oz (500–570 g) cheese tortellini (refrigerated or shelf-stable)
• Optional protein (pick one, about 2 cups cooked):
  • Cooked chicken breast or thigh, cut in ½–1-inch pieces
  • Turkey sausage, fully cooked, sliced into coins

Aromatics & Flavor

• 1½ Tbsp olive oil
• 4 cloves garlic, finely minced
• 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
• ¼–½ tsp red pepper flakes (optional, to taste)
• ½ tsp onion powder (optional, rounds flavor)

Sauce Base

• ¾ cup low-sodium chicken broth (or vegetable broth)
• 1 cup tomato passata or crushed tomatoes (smooth texture preferred)
• 1 cup heavy cream (or ¾ cup cream + ¼ cup milk)
• ¾ cup finely grated Parmesan, plus more to finish
• ¼ tsp fine sea salt, to taste
• Freshly ground black pepper, to taste

Mix-Ins & Finish

• ½ cup sun-dried tomatoes, finely sliced (oil-packed and drained or dry-pack rehydrated in hot water), optional but recommended
• 2 packed cups baby spinach (or chopped kale, stems removed)
• 2–3 Tbsp fresh basil or parsley, chopped
• Lemon wedges for serving (optional brightness)

All quantities are flexible; this sauce is forgiving. If you use shelf-stable tortellini, you may need a splash more broth; fresh tortellini generally need less.

Step-by-Step Instructions

Step 1 — Cook the tortellini (just shy of al dente)

Bring a large pot of salted water to a boil. Cook tortellini 1–2 minutes less than package directions (they’ll finish in the sauce). Drain and toss with a few drops of olive oil to prevent sticking.

One-pot option: If your skillet is deep and wide, you can simmer shelf-stable tortellini directly in the sauce using 1¼–1½ cups broth. Add broth gradually to maintain a creamy consistency.

Step 2 — Bloom the aromatics

In a large, deep skillet over medium heat, warm olive oil. Add garlic, Italian seasoning, red pepper flakes (if using), and onion powder (if using). Sauté 30–45 seconds until fragrant—don’t brown the garlic.

Step 3 — Build the sauce

Stir in passata/crushed tomatoes and broth. Simmer 2–3 minutes to marry flavors. Reduce heat to medium-low; add cream, stirring to combine. Simmer gently 2 minutes—you want light bubbles so the sauce thickens without splitting.

Step 4 — Cheese and seasoning

Whisk in Parmesan by the handful until melted and glossy. Season with salt and black pepper to taste. The sauce should be pourable but not thin; it will further thicken when you add pasta and cheese.

Step 5 — Fold in goodies

Add sun-dried tomatoes (if using) and spinach; stir just until the greens wilt. If adding cooked chicken or turkey sausage, fold it in now to warm through.

Step 6 — Marry the pasta to the sauce

Add tortellini to the skillet. Toss gently to coat and simmer 1–2 minutes, letting the pasta finish cooking and absorb flavor. If the sauce tightens too much, splash in 1–3 Tbsp broth to loosen to a luscious, glossy cling.

Step 7 — Finish & serve

Off heat, shower with fresh basil/parsley and a final dusting of Parmesan. Taste and adjust seasoning—sometimes a pinch of salt or a squeeze of lemon makes the whole dish pop. Serve hot.

Total time: About 25 minutes.
Yield: Serves 4–6.

Ingredient Notes & Smart Substitutions

• Tortellini choices: Cheese tortellini is classic, but spinach-and-cheese or mushroom-filled work beautifully. Fresh refrigerated tortellini cook fastest and have a plush texture; shelf-stable need slightly more liquid and time.
• Cream alternatives: For a lighter sauce, try half-and-half and simmer 1–2 minutes longer. You can also blend ¾ cup milk with 2 oz cream cheese for body; whisk until smooth before adding Parmesan.
• Tomato options: Passata provides a smooth, velvety base. If using crushed tomatoes, simmer a minute longer for a silkier texture. Prefer a pale, blush sauce? Reduce tomatoes to ½ cup and add a splash more cream.
• Parmesan matters: Finely grated cheese melts and emulsifies more easily than pre-shredded. Add in small handfuls to avoid clumps.
• Greens: Baby spinach melts in quickly; kale needs 2–3 extra minutes and benefits from a splash more broth.
• Allium sensitivity: Replace garlic with sautéed shallot or use ¼ tsp garlic powder for a softer flavor.
• Heat level: Red pepper flakes are optional—start small, then build.
• Protein picks: Bite-size chicken keeps it lean; turkey sausage adds savory depth. Both reheat well.

Technique Keys (So Your Sauce Is Dreamy)

1. Bloom aromatics first: Warm oil + garlic + dried herbs for 30–45 seconds to unlock flavor without bitterness.
2. Gentle simmer with cream: Keep bubbles soft; vigorous boiling can cause separation.
3. Add Parmesan gradually: Handful by handful ensures a smooth, glossy emulsion.
4. Finish pasta in sauce: Pull tortellini slightly under; that last minute in the skillet gives you flavor-packed, saucy noodles.
5. Adjust viscosity last: If the sauce grips too tightly, whisk in hot broth a tablespoon at a time until it drapes luxuriously.

Flavor Variations

• Sun-Dried Tomato & Basil (Classic): Use the full ½ cup of sun-dried tomatoes and finish with extra basil.
• Roasted Red Pepper Twist: Swap half the tomatoes for roasted red pepper purée; add a pinch of smoked paprika.
• Herb Garden: Stir in 1 tsp Italian seasoning and finish with parsley, basil, and a whisper of lemon zest.
• Creamy Spinach Artichoke: Fold in 1 cup chopped artichoke hearts with the spinach; add 2 Tbsp extra Parmesan.
• Mushroom Umami: Sauté 8 oz sliced mushrooms in the pan before Step 2; reduce broth by 2–3 Tbsp since mushrooms release moisture.
• Zesty Lemon: Add 1 tsp lemon zest with the cream and finish with a squeeze of lemon at the table for brightness.
• Extra-Protein: Add 1½ cups cooked chicken and ½ cup peas for color and balance.

Serving Suggestions

• Simple salad: A crisp green salad with lemony vinaigrette cuts the richness.
• Roasted veg: Sheet-pan broccoli, asparagus, or green beans pair perfectly.
• Bread for swiping: Warm ciabatta or garlic toast to catch every bit of sauce.
• Date-night plating: Twirl portions into shallow bowls, crown with basil and a fine snow of Parmesan.

Make-Ahead, Storage & Reheating

• Make-ahead components: Shred Parmesan and slice sun-dried tomatoes in advance. If using chicken or turkey sausage, cook and cube/slice ahead.
• Short rest: The finished dish can rest, covered, up to 15 minutes; it thickens slightly and stays saucy.
• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Reheat gently: Warm in a skillet over medium-low with 2–4 Tbsp broth or milk, stirring until glossy. Microwave in 45–60 second bursts with a splash of liquid, stirring between intervals.
• Freezing: Not ideal; tortellini can soften. If you must, undercook pasta slightly and thaw overnight before reheating with extra liquid.

Nutrition Facts (Per Serving)

Estimated for 6 servings using cheese tortellini, cream, Parmesan, spinach, and sun-dried tomatoes; without optional chicken/turkey sausage. Values vary by brand.

Add ~18–22g protein and ~120–150 calories per serving if including 2 cups cooked chicken; turkey sausage varies by brand.

Troubleshooting Guide

• Sauce looks thin: Simmer 1–2 minutes more, or whisk in 1–2 Tbsp extra Parmesan. Remember it thickens as it cools slightly.
• Sauce is too tight: Add hot broth or milk 1 Tbsp at a time, tossing until the sauce drapes.
• Cheese clumped: Temper the sauce—remove from heat, whisk vigorously, and add Parmesan in smaller handfuls next time.
• Too tangy: Your tomatoes may be very bright. Stir in 1–2 tsp cream or a pinch of sugar to round the acidity.
• Flat flavor: Add a pinch of salt and a squeeze of lemon, then a final dusting of Parmesan to boost umami.
• Tortellini too soft: Cook them shy of al dente and finish in sauce; avoid prolonged simmering after combining.

FAQ About Marry Me Tortellini

TastyInspo Notes

• Gloss test: The sauce is perfect when it coats the back of a spoon and slides in a shiny sheet—if it looks dull, whisk in another spoon of Parmesan or a knob of cream.
• Aromatics timing matters: Garlic can go from fragrant to bitter in seconds; keep heat moderate and add tomatoes as soon as it smells toasty.
• Finish with freshness: A small handful of basil or parsley and a squeeze of lemon wake up the richness.
• Hold back some pasta water (or broth): A few spoonfuls can rescue a tightening sauce in seconds.
• Plate hot, eat happy: This dish shines in the first 15 minutes. If it sits, simply loosen with a splash of warm liquid and toss again before serving.
• Parmesan snow: A microplane gives you ultra-fine shavings that melt instantly and make the pasta look—and taste—restaurant-ready.

Final Thoughts

Marry Me Tortellini delivers everything you want from a comfort pasta: pillowy tortellini, a velvety sauce that’s equal parts savory and creamy, and a method that respects your time. Once you know the rhythm—bloom aromatics, build a gentle cream-tomato base, melt in Parmesan, then finish the pasta in the sauce—you can riff endlessly with add-ins and herbs. Keep a bag of tortellini in the fridge or pantry, a can of tomatoes on hand, and some Parmesan in the drawer, and you’ve got a reliable, “say yes” dinner any night of the week.