Why It’s Called “Marry Me” Tortellini
Now I know what you’re thinking—Marry Me Tortellini? Sounds like a pretty big promise for a pasta dish, doesn’t it? But let me tell you, once you take that first creamy, cheesy bite, you’ll understand exactly how it got its name.
See, recipes like this one have a way of winning people over. It’s rich, comforting, and just fancy enough to feel special, without asking you to spend hours in the kitchen. I first came across a version of this dish years ago when a neighbor dropped it off after my youngest had the flu. One forkful and my husband—who’s not usually one for dramatic declarations—grinned and said, “You could propose with this.” And just like that, it was Marry Me Tortellini in our house.
The secret is in the sauce—creamy, garlicky, and full of sun-dried tomatoes that give it a little tang and a lot of depth. It clings to those pillowy cheese tortellini like it was meant to be there. Add a sprinkle of parmesan, maybe a handful of fresh basil, and you’ve got yourself a dinner that feels like a love letter on a plate.
This dish doesn’t just taste good—it makes folks feel taken care of. And that’s the heart of a good home-cooked meal, isn’t it? Whether you’re cooking for someone special or just treating yourself after a long day, Marry Me Tortellini delivers big comfort with little effort.
So no, it’s not magic. But it is the kind of meal that could make someone fall in love with your cooking—and maybe even with you, too.
Ingredients You’ll Need
This Marry Me Tortellini isn’t just about the name—it’s about the perfect mix of rich, creamy, cheesy goodness with a hint of tang and a whole lot of comfort. Here’s everything you’ll need to bring this dish to life:
Tortellini: Fresh or Frozen?
You’ll need 1 (20-ounce) package of cheese tortellini—either fresh or frozen will work just fine.
If you’re using fresh tortellini, it’ll cook a little quicker and have a softer bite. Frozen tortellini is just as tasty and keeps well in the freezer, making it a great pantry staple for nights when you want something quick and cozy. Cook it according to package instructions and drain it well before adding to the sauce.
The Star: Sun-Dried Tomatoes
This is what gives the dish its signature flavor. You’ll need ½ cup of sun-dried tomatoes, chopped.
Look for the kind packed in oil—they’re softer, richer, and bring a deep, almost sweet-tangy flavor to the sauce. Make sure to drain off any excess oil and give them a rough chop so they blend nicely into each bite.
Heavy Cream vs. Half-and-Half
For that velvety, luscious texture, go with 1 cup of heavy cream.
Yes, you can use half-and-half if that’s what you have on hand, but heavy cream really gives it that indulgent, “where have you been all my life?” kind of richness. If you’re aiming for that dreamy, creamy finish, the full-fat stuff is worth it.
Here’s the full list of what you’ll need:
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1 tablespoon olive oil
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3 cloves garlic, minced
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½ teaspoon crushed red pepper flakes (optional, for a little kick)
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½ cup sun-dried tomatoes in oil, chopped and drained
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1 cup heavy cream
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½ cup low-sodium chicken broth
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½ cup freshly grated Parmesan cheese
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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1 (20-ounce) package cheese tortellini, fresh or frozen
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¼ cup chopped fresh basil (optional, but adds a lovely brightness)
That’s it! Just a few simple ingredients, but when they come together—oh, mercy—it’s something special.
How to Make Marry Me Tortellini
This dish may sound fancy, but trust me—it’s weeknight simple and absolutely packed with flavor. You don’t need a lot of time, just a little love and a big skillet. Here’s how to bring this creamy, dreamy Marry Me Tortellini to life.
Step 1: Sauté the Garlic and Onions
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once it’s nice and warm, add 3 cloves of minced garlic and ½ cup of finely chopped yellow onion (if using—onion is optional but adds depth). Sauté for about 2–3 minutes, or until the onions are soft and the garlic smells fragrant. Careful not to burn the garlic—you want it golden, not brown.
If you’re adding ½ teaspoon of red pepper flakes, toss them in here too. They give the dish just a little spark of heat without overwhelming the creamy sauce.
Step 2: Build the Creamy Tomato Sauce
Next, stir in ½ cup of chopped sun-dried tomatoes—the kind packed in oil (but drained well). Let them cook with the garlic and onion for about a minute, releasing all their rich, tangy goodness.
Now pour in 1 cup of heavy cream and ½ cup of low-sodium chicken broth, stirring gently to combine everything in the skillet. Add 1 teaspoon of Italian seasoning, then bring the mixture to a low simmer. Let it bubble for about 3–5 minutes, just until the sauce thickens slightly.
Sprinkle in ½ cup of freshly grated Parmesan cheese, stirring until melted and silky smooth. This is the moment where the magic starts to happen. Go ahead and taste—add a pinch of salt and freshly cracked black pepper if needed.
Step 3: Simmer with Tortellini
Once your sauce is smooth and flavorful, gently fold in 1 (20-ounce) package of cooked cheese tortellini. If you’re using frozen, be sure to cook it according to package instructions and drain it before adding it in. Fresh tortellini can go in right after a quick boil.
Toss the tortellini in the sauce so every little pocket of pasta is coated in that rich, creamy goodness. Let everything simmer together for another 3–4 minutes to allow the flavors to marry—fitting, don’t you think?
Step 4: Garnish and Serve
When everything’s warm and well combined, remove the skillet from heat. Stir in ¼ cup of chopped fresh basil (if you’ve got it on hand). It adds a burst of color and a fresh, herby finish.
Spoon the tortellini into bowls and, if you’re feeling fancy, top with a little extra grated Parmesan and a few basil leaves. Serve it alongside some crusty bread or a simple salad—and get ready for smiles all around the table.
It’s cozy, it’s comforting, and best of all—it tastes like you spent hours in the kitchen, even though it came together in under 30 minutes. Now that’s the kind of recipe worth falling in love with.
Tips for the Perfect Dish
Marry Me Tortellini is a simple dish, but a few little tricks can take it from “really good” to “please make this again tomorrow.” Here’s what I’ve learned over the years to help you get it just right every time.
1. Don’t Skip the Sun-Dried Tomatoes
They may seem like a small thing, but those sun-dried tomatoes pack a big punch. They add tang, sweetness, and richness that balance the cream beautifully. If they’re not already chopped, give them a good dice so they melt right into the sauce.
2. Use Freshly Grated Parmesan
I know the pre-shredded stuff is tempting (especially on a busy night), but fresh Parmesan melts so much better and adds that nutty, salty finish that makes this dish sing. It’s worth the extra minute with the grater.
3. Don’t Overcook the Tortellini
Whether you’re using fresh or frozen, tortellini cooks fast. Overcooking can make them mushy, especially when simmered in the sauce. Cook them just until tender, then let them finish gently in the skillet with the sauce.
4. Adjust Creaminess to Taste
If your sauce feels a little thick, add a splash of chicken broth or even reserved pasta water to loosen it up. Too thin? Let it simmer just a touch longer. It’s all about finding that perfect, cozy texture.
5. Make It Your Own
Want to add spinach, cooked chicken, or a handful of mushrooms? Go right ahead. This recipe is a great base—feel free to build on it based on what you have in your fridge or what your family loves.
Just remember: cook with care, taste as you go, and trust your instincts. You’ve got this!
Add Chicken or Shrimp
Want to turn this cozy tortellini dish into something a little heartier? Adding protein is an easy way to make it more filling without adding much fuss. For chicken, you can use 1 to 2 cups of cooked, shredded rotisserie chicken—just stir it into the sauce at the same time as the tortellini. It soaks up all that creamy goodness and makes the dish feel a little more “Sunday supper.”
If shrimp is more your style, go with ¾ to 1 pound of peeled and deveined shrimp, and sauté them separately in a little olive oil with garlic and salt until pink and just cooked through—about 2–3 minutes per side. Then add them into the sauce at the end so they don’t get rubbery. The combo of sweet shrimp and creamy sauce? Oh honey, it’s divine.
Make It Spicy
If your crew likes a little heat, this dish is super easy to spice up. You can bump up the crushed red pepper flakes to 1 teaspoon or more, depending on your heat level. Want an extra punch? Try adding a dash of hot sauce or even a pinch of cayenne pepper into the sauce while it simmers. It gives the creamy base a little fiery kick without overpowering the flavor.
And if you’re cooking for a mix of heat lovers and heat avoiders? Just add spice to individual bowls before serving—problem solved.
Swap in a Different Pasta
No tortellini on hand? No problem. This sauce plays nicely with just about any pasta you’ve got in the pantry. Try it with penne, rotini, rigatoni, or even gnocchi for a fun twist. Just cook the pasta until al dente, drain it well, and stir it into the sauce just like you would with the tortellini.
It won’t be exactly the same, but it’ll still be creamy, comforting, and completely irresistible. That’s the beauty of a good sauce—it makes everything taste like home.
Frequently Asked Questions (FAQs)
1. Can I make Marry Me Tortellini ahead of time?
Absolutely! This dish reheats beautifully, making it perfect for meal prep or entertaining. Just cook it as directed, let it cool a bit, then store it in an airtight container in the fridge for up to 3–4 days. When you’re ready to reheat, add a splash of chicken broth or cream to loosen the sauce, then warm it gently on the stove or in the microwave. The tortellini might absorb a little of the sauce as it sits, but that just makes it more flavorful!
2. Can I use frozen tortellini straight from the freezer?
Yes, you can—just be sure to boil it separately according to the package instructions before adding it to the sauce. Don’t toss it into the skillet frozen, or it’ll release water and water down that rich, creamy sauce. Cook it until it’s just tender (al dente), then drain it well and fold it into the sauce like you would with fresh pasta.
3. Is there a dairy-free version of this recipe?
You can definitely make a dairy-free version with a few simple swaps. Use unsweetened coconut cream or a plant-based heavy cream alternative for the sauce, and opt for dairy-free Parmesan-style cheese or nutritional yeast for that savory, cheesy flavor. Just note that the sauce may be slightly thinner or have a different texture—but it’ll still be cozy and comforting.
4. What sides go well with this dish?
Since Marry Me Tortellini is rich and creamy, lighter sides work best. Try a simple green salad with a tangy vinaigrette to balance the richness, or some steamed or roasted vegetables like broccoli, asparagus, or green beans. And don’t forget the crusty bread—perfect for soaking up every last bit of that luscious sauce. If you’re feeding a crowd, pair it with a sparkling drink or lemonade and you’ve got yourself a downright delightful meal.