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Close-up of delicious, cheese-filled Tortellini, perfect for a comforting Italian meal.
Lady Maria

BEST CREAMY MARRY ME TORTELLINI

Indulge in tender cheese tortellini enveloped in a luscious, creamy sauce infused with sun-dried tomatoes, garlic, and fragrant herbs. Topped with Parmesan cheese, this irresistible dish is a flavor explosion that's surprisingly simple to make, even for beginner cooks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh basil, for garnish
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup reserved pasta water optional

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Cheese grater
  • Chef’s knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the pasta water.
  3. While the tortellini is cooking, prepare the sauce.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the minced garlic and cook for about 30 seconds, or until fragrant (be careful not to burn it!).
  6. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for another minute, allowing the flavors to meld.
  7. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low and let it gently simmer for 5-7 minutes, or until the sauce has thickened slightly.
  8. Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
  9. Add the drained tortellini to the skillet with the sauce. Toss gently to coat.
  10. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  11. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

Don't overcook the tortellini; cook it al dente. For a more vibrant flavor, use fresh herbs like oregano and thyme instead of dried Italian seasoning. Adjust the sauce thickness by simmering it longer if too thin, or adding chicken broth or pasta water if too thick. For added heat, include more red pepper flakes or a dash of cayenne pepper. Asiago, Romano, or a little goat cheese can be substituted for parmesan. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding broth or milk to loosen the sauce. Freezing is not recommended. Half-and-half can be used instead of heavy cream, but the sauce will be less rich and may need cornstarch to thicken.