One Pan Marry Me Tortellini
This Marry Me Tortellini recipe is to-die-for! Simmered with a creamy tomato sauce, it’s a true one-pot meal.
One benefit of using a fresh pasta is that you can let the tortellini cook very quickly in the sauce! No need to dirty up a separate pot to boil it or a colander to drain it, which makes this a very simple one pan recipe.
I call for a bit more sauce than is needed because it will cook down as it simmers! Remember, you can always add a bit more chicken broth or cream to bulk up the sauce if needed.
Interested in more tortellini recipes? I think you’ll love my Tortellini Soup!
Recipe Substitutions and Additions
Feel free to adjust this recipe to your tastes! Here are a few suggestions:
- This recipe calls for grated Parmigiano Reggiano, but you’re welcome to use Pecorino Romano or a blend of the two.
- Add vegetables to the mix! Dice hearty vegetables like broccoli, broccolini, red pepper or mushrooms and sauté for 2-3 minutes in the hot oil before adding the garlic. Or, add leafy veggies like spinach to the sauce right before you add the pasta.
- Add a cup of cooked protein when you add the tortellini. Shrimp and diced chicken are wonderful options.
- Instead of chicken broth, use vegetable broth.
- Ravioli works instead of tortellini.
Serving Suggestions
This tortellini pasta recipe is wonderful as a main dish or side dish!
As a main, serve it with an Italian side salad or Grinder salad, boiled broccoli and garlic toast.
And as a side, it’s wonderful paired with my Marry Me Chicken Breast, Air Fryer Meatballs or Herb Crusted Salmon.
Saving Leftovers
Allow the tortellini to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
When reheating, you may need to add a splash or water or chicken broth to help the sauce loosen up.
I hope you love this Marry Me Tortellini recipe! If you make it, I’d love to hear how it went in the comments below.
One Pan Marry Me Tortellini
Ingredients
- 2 teaspoons olive oil, or butter
- 3 cloves garlic, minced
- 1.5 cups dry white wine, or chicken broth
- 1 cup heavy cream
- 3/4 cups sundried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 20 ounces cheese tortellini, fresh
- 1/3 cup Parmesan cheese
- fresh basil or fresh parsley, optional, for garnish
Instructions
- To a large skillet, add olive oil and heat over medium heat.
- Add garlic and saute for 30 seconds. Do not allow to burn.
- Add white wine (or chicken broth) and scrape the bottom of the pan with a wooden spoon to lift off any bits of garlic that are step. Allow to come to a slow simmer.
- Add heavy cream, tomatoes, Italian seasoning and salt. Allow to come to a slow simmer.
- Add cheese tortellini and allow to simmer for 3-4 minutes, or until the tortellini is cooked through.
- Remove from heat and add Parmesan cheese and fresh herbs (optional). Stir to combine and serve immediately.
