One-Pan Marry Me Tortellini

Cheese tortellini simmered in a rich sun-dried tomato cream sauce with garlic, fresh spinach, and parmesan, all in one skillet in 20 minutes.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

2 tbsp oil from jarred sun-dried tomatoes Do not substitute with plain olive oil
1 cup sun-dried tomatoes Drained and roughly chopped
2 tsp minced garlic
2 tbsp all-purpose flour
2 tsp Italian seasoning
1 tsp paprika
2 cups chicken broth Substitute vegetable broth for vegetarian version
18 oz refrigerated cheese tortellini Preferred over frozen; spinach or sausage tortellini also work
1 cup heavy cream Do not substitute with milk
2 cups chopped fresh spinach
0.5 cup grated parmesan cheese Freshly grated preferred
1 pinch red pepper flakes Optional, for garnish
1 pinch salt and black pepper To taste

Equipment

large skillet
Wooden spoon or silicone spatula
whisk

Method

Heat a large skillet over medium-high heat. Add the sun-dried tomato oil, chopped sun-dried tomatoes, and minced garlic. Cook for 1 to 2 minutes until fragrant.
Add the flour, Italian seasoning, and paprika. Stir into the tomato mixture to create a roux and cook for 30 seconds.
Whisk in the chicken broth and bring to a boil. Simmer for 3 to 5 minutes until the sauce starts to thicken and coats the back of a spoon.
Add the refrigerated cheese tortellini and stir to coat in the sauce. Simmer for 3 to 5 minutes until the tortellini is cooked through and tender.
Turn off the heat. Stir in the heavy cream, chopped fresh spinach, and parmesan cheese. Let the spinach wilt. Season with salt and pepper to taste, garnish with red pepper flakes, and serve immediately.

Notes

Add cooked chicken, Italian sausage, or bacon for extra protein. Swap spinach for fresh basil if preferred. Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of heavy cream to restore sauce consistency. Freezing is not recommended.