Marry Me Tortellini

A rich, saucy tortellini dinner built around sun-dried tomatoes, cream, and sharp cheese that aims to impress without fuss. This page gives the ingredient list, a clear stovetop method, smart swaps, and serving tips so you can make the dish reliably tonight. If you enjoy bold, creamy comfort dishes, also see this melting cabbage creamy comfort for another take on indulgent mains.

Ingredients and what to buy

Gather fresh refrigerated cheese tortellini (or frozen), sun-dried tomatoes packed in oil, heavy cream, chicken or veggie stock, grated Parmesan, garlic, red pepper flakes, salt, pepper, and a handful of fresh basil or parsley. Use good-quality sun-dried tomatoes for the most concentrated flavor and choose refrigerated tortellini for a fresher texture. For a lighter drink to serve alongside, consider options from this list of 10 refreshing plant-based smoothies.

One-pan stovetop method (fast and reliable)

Start by warming a generous splash of the sun-dried tomato oil in a wide skillet over medium heat, then sauté minced garlic and a pinch of red pepper flakes until fragrant. Add the chopped sun-dried tomatoes and a little stock to deglaze, then stir in cream and bring to a simmer so the sauce thickens slightly. Add the tortellini straight from the package—no pre-boiling needed—along with an extra splash of stock if the sauce is too thick, and simmer until the pasta is heated through and the cream coats each piece. Finish with grated Parmesan and torn herbs, adjusting seasoning with salt and black pepper to taste. Keep steps short and check doneness visually; the goal is a silky sauce that clings to the pasta.

Quick variations and swaps to suit preferences

Swap cream for a half-and-half and a teaspoon of cornstarch for a lighter sauce, or add cooked chicken or Italian sausage for extra protein. For a vegetarian boost, fold in sautéed mushrooms or roasted butternut squash. If you want a lower-carb approach, serve a smaller portion of the tortellini with a larger side of roasted vegetables and consult these quick, easy low-carb high-protein meals for complementary main ideas. Fresh lemon zest brightens the cream, while extra sun-dried tomato oil lifts the flavor.

Make-ahead tips and leftover reheating

Make the sauce a day ahead and store it separately from the pasta to keep textures optimal; combine and warm gently on the stovetop before serving. Leftovers reheat best in a skillet over low heat with a splash of broth to loosen the sauce—avoid the microwave when possible to preserve creaminess. Freeze only the sauce; thaw overnight in the fridge and then reheat thoroughly before adding cooked tortellini.

Serving suggestions and simple garnishes

Plate the pasta with an extra drizzle of sun-dried tomato oil, a sprinkle of grated Parmesan, and a scattering of fresh basil for brightness. Pair with a crisp green salad or roasted asparagus to cut through the richness. A light, citrus-forward white wine or a chilled sparkling beverage complements the creamy tomato profile without overpowering it.

Conclusion

For a different take on the same flavor profile and presentation, try the detailed step-by-step write-up at Marry Me Tortellini – Grilled Cheese Social, which offers helpful timing notes. If you prefer a one-pan version with slightly different technique and ingredient proportions, see the tested directions at One-Pan Marry Me Tortellini | The Recipe Critic.