Creamy sun-dried tomato Parmesan sauce that clings to pillowy tortellini, easy tortellini recipe for fast Italian dinners.
A glossy, garlicky cream sauce with sweet sun-dried tomatoes and basil turns store-bought tortellini into “marry me” magic in minutes.
Why You’ll Love It
- Fast dinner win: True Fast Dinner Recipes—from pantry to plate in ~20 minutes.
- One pan, big flavor: Tortellini simmers right in the sauce for concentrated Pasta Dinner Recipes vibes.
- Crowd-pleaser: Creamy, cheesy, tomato-basil comfort = weeknight Italian Dinner everyone crushes.
- Flexible protein: Add chicken, shrimp, or Italian sausage without changing the timing—great for Tortellini Recipes variety.
- More reader faves: White Pesto “Marry Me” Chicken › https://spoonrecipes.com/white-pesto-marry-me-chicken/ • Baked Lemon Chicken Meatballs › https://spoonrecipes.com/baked-lemon-chicken-meatballs/ • Greek Chicken Bowls › https://spoonrecipes.com/greek-chicken-bowls-recipe/
Ingredients — notes only
Tortellini: 18–20 oz cheese tortellini (refrigerated or shelf-stable).
Aromatics: Garlic + shallot for sweet heat.
Sun-dried tomatoes: Oil-packed; use some of the oil to sauté = flavor boost.
Liquids: Chicken or vegetable broth + heavy cream (or half-and-half).
Cheese & herbs: Freshly grated Parmesan, basil, Italian seasoning, pinch chili flakes.
Greens: Handful of baby spinach to finish (optional).
Protein add-ins (optional): Diced cooked chicken, browned sausage, or seared shrimp.
Step-by-Step (6–8 steps)
- Sauté (2–3 min): In a wide sauté pan, warm 1 Tbsp sun-dried tomato oil over medium. Cook 1 small shallot (minced) until translucent; add 3 cloves garlic (minced) 30 sec.
- Tomato base (1 min): Stir in ½ cup chopped sun-dried tomatoes + 1 tsp Italian seasoning + pinch chili flakes.
- Deglaze (30 sec): Add 1 cup low-sodium broth; scrape fond.
- Make it creamy (1–2 min): Pour in 1 cup heavy cream (or ¾ cup half-and-half + 2 Tbsp cream cheese). Simmer gently.
- Cook pasta (3–5 min): Add 18–20 oz tortellini; simmer, stirring, until just tender and sauce thickens.
- Cheese & finish (1–2 min): Stir in ¾ cup freshly grated Parmesan until glossy. Fold in 2 cups baby spinach (optional) to wilt.
- Adjust: Thin with a splash of warm broth; season with salt/pepper and lemon squeeze to brighten.
- Serve: Top with more Parmesan and torn basil.
Doneness cues: Tortellini should be puffed, edges soft; sauce coats a spoon and leaves a light trail.
Pro Tips
- Grate Parmesan fresh for a silky, non-gritty sauce.
- Sauce too thick? Splash of warm broth or milk. Too thin? Simmer 1–2 min.
- Prevent curdling: Keep heat gentle after adding dairy; don’t rapid boil.
- Protein timing: Stir cooked chicken/sausage in with Parmesan; seared shrimp goes in last 1–2 min.
- Restaurant gloss: Finish with 1 Tbsp butter off heat.
Variations
- Spicy “Calabrian” kick: Add 1–2 tsp Calabrian chile paste.
- Rosa (lighter): Use crushed tomatoes (¼ cup) + half-and-half.
- Mushroom basil: Sauté 8 oz sliced mushrooms in the tomato oil before shallot.
- “Tortellini Rezept” (DE tag): Emphasize Parmesan, basil, and a splash of pasta water; garnish with extra Käse.
How to Serve
- Big bowls with pepper and basil; add a crisp salad or garlicky green beans.
- Date-night Fast Dinners: split into two oven-safe gratins, broil 1–2 min for bubbly tops.
- Leftovers reheat great for next-day lunches.
Make Ahead & Storage
- Fridge: 3–4 days in airtight container.
- Reheat: Low heat with a splash of milk/broth to loosen.
- Freeze: Best not (cream + tortellini can split); freeze sauce only and cook tortellini fresh.
FAQs
Can I use frozen tortellini? Yes—add 1–2 minutes to simmer time.
Half-and-half instead of cream? Works; add 2 Tbsp cream cheese for body.
How to keep sauce silky? Gentle heat, fresh-grated cheese, and add lemon at the end.
Good protein add-ins? Rotisserie chicken, crispy pancetta, or sautéed shrimp.
Simple Nutrition (estimate, per 6 servings)*
~465 kcal • 19g protein • 47g carbs • 22g fat • Sodium varies
Estimates only; calculate with your brands.
Marry Me Tortellini (20-Minute One-Pan)
Creamy sun-dried tomato Parmesan tortellini that cooks right in the sauce. One pan, fast dinner, and big Italian flavor—perfect for busy weeknights.
Ingredients
- 1 Tbsp oil from jar of sun-dried tomatoes (plus more as needed)
- 1 small shallot, minced
- 3 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, finely chopped
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 1 cup low-sodium chicken or vegetable broth, plus more to thin
- 1 cup heavy cream (or ¾ cup half-and-half + 2 Tbsp cream cheese)
- 18–20 oz cheese tortellini (refrigerated or shelf-stable)
- ¾–1 cup freshly grated Parmesan cheese, divided
- 2 cups baby spinach (optional)
- salt, black pepper, lemon wedge, fresh basil (to finish)
- 2 cups diced cooked chicken, browned Italian sausage, or 8 oz sautéed shrimp (optional protein)
Equipment
- large skillet or sauté pan
- Wooden spoon
- measuring cups and spoons
- knife and cutting board
- grater for Parmesan
Method
- Warm sun-dried tomato oil in a wide skillet over medium heat. Add minced shallot; sauté 2–3 minutes until soft. Add garlic and cook 30 seconds.
- Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 30 seconds to bloom flavors.
- Pour in broth and simmer 30 seconds. Stir in cream (or half-and-half and cream cheese) until smooth and combined.
- Add tortellini and cook 3–5 minutes, stirring often, until pasta is tender and sauce has thickened.
- Stir in ¾ cup Parmesan and spinach if using. Season with salt, pepper, and a squeeze of lemon to brighten.
- Thin sauce with broth as needed. Top with remaining Parmesan and fresh basil. Fold in optional protein and heat through.
Nutrition
Calories: 465kcalCarbohydrates: 47gProtein: 19gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 640mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 1400IUVitamin C: 5mgCalcium: 270mgIron: 2mg
Notes
Sauce thickens as it stands—splash in warm broth to loosen before serving. Internal links: White Pesto “Marry Me” Chicken, Baked Lemon Chicken Meatballs, and Greek Chicken Bowls.
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