One Pot Marry Me Tortellini – Cozy, Cheesy Comfort in a Bowl

Introduction

When life feels a little overwhelming, few things are as grounding as a warm, creamy bowl of One Pot Marry Me Tortellini. Rich with cheese, silky sauce, and sun-dried tomato flavor, this comforting dish brings all the cozy, all in one pan. It’s the kind of meal that feels like a hug—with minimal effort and maximum flavor.

Inspired by the beloved Marry Me pasta concept, this version uses pillowy cheese tortellini, creating a dish that’s luscious, hearty, and weeknight-friendly. Cooked in one pot from start to finish, it’s perfect for evenings when you want something satisfying, creamy, and soul-soothing—without the dishes.

Whether you’re making it for yourself, someone you love, or to share a comforting dinner with friends, this recipe is pure feel-good food.

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Ingredients Overview

This one-pot dish is built on a base of rich, creamy sauce and flavor-packed ingredients. Here’s what you’ll need:

Cheese Tortellini

• Use fresh or refrigerated tortellini for best texture and faster cook time.

• Cheese-filled is classic, but spinach & cheese, mushroom, or vegan options work too.

• If using frozen tortellini, add a couple extra minutes to the cook time.

Garlic & Shallots (or Onion)

• Add aromatic depth and balance out the richness.

• Fresh garlic is best, but garlic powder works in a pinch.

Sun-Dried Tomatoes

• A key ingredient in Marry Me-style sauces.

• Sweet, tangy, and savory—adds bold umami flavor.

• Use oil-packed for richness or rehydrated dry ones if preferred.

Heavy Cream or Dairy-Free Alternative

• Heavy cream makes the sauce ultra-luxurious.

• For dairy-free: use unsweetened cashew cream, full-fat coconut milk, or oat cream.

Parmesan or Nutritional Yeast

• Grated Parmesan adds sharpness and salty depth.

• For vegan versions, use nutritional yeast or vegan parm-style cheese.

Broth

• A splash of vegetable broth or water helps cook the tortellini and stretch the sauce.

• Use pasta water for even more silkiness.

Italian Seasoning & Chili Flakes

• A simple combo of dried herbs and red pepper flakes gives that classic warmth.

• Add more chili for extra kick.

Spinach or Kale (Optional)

• Add baby spinach at the end for a fresh, vibrant touch.

• Chopped kale or arugula also works and adds nutrients.

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Step-by-Step Instructions

This dish is quick, forgiving, and deeply flavorful. Here’s how to make it all in one pot.

1. Sauté the Aromatics

• In a large, deep skillet or Dutch oven, heat 1 tbsp olive oil over medium heat.

• Add 3 cloves garlic (minced) and 1 small shallot (or ¼ onion, finely chopped).

• Cook for 2–3 minutes until fragrant and translucent.

2. Add the Sun-Dried Tomatoes

• Stir in ⅓ cup chopped sun-dried tomatoes.

• Sauté for another minute to release flavor and coat with oil.

3. Build the Sauce

• Pour in:

  • 1½ cups vegetable broth

  • 1 cup heavy cream (or plant-based cream)

  • ½ tsp Italian seasoning

  • ¼ tsp red pepper flakes (optional)

  • Salt and black pepper to taste

• Stir well and bring to a gentle simmer.

4. Add the Tortellini

• Add 18–20 oz refrigerated cheese tortellini directly to the simmering sauce.

• Stir, cover, and cook for 5–7 minutes, stirring occasionally until tortellini is tender.

5. Stir in the Cheese and Greens

• Add ½ cup grated Parmesan (or 2 tbsp nutritional yeast for vegan).

• Optional: stir in 2 cups fresh spinach and let wilt for 1–2 minutes.

• Taste and adjust seasoning as needed.

6. Serve Hot

• Ladle into bowls and top with extra Parmesan, chili flakes, or a drizzle of the sun-dried tomato oil for a luxe finish.

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Tips, Variations & Substitutions

Kitchen Tips:

• If the sauce thickens too much, stir in a splash of broth or cream to loosen.

• For extra richness, add a tablespoon of vegan butter at the end.

• Stir frequently to prevent sticking—especially with fresh pasta.

Flavor Variations:

• Mushroom Marry Me Tortellini: Sauté mushrooms with the garlic and shallot.

• Lemon Zest Finish: Add ½ tsp lemon zest for brightness.

• Roasted Red Pepper: Blend a few into the sauce for sweetness and color.

Dietary Swaps:

• Gluten-Free: Use GF tortellini (available at health food stores).

• Dairy-Free: Use oat cream + vegan cheese or nutritional yeast.

• High-Protein: Add white beans, vegan chicken strips, or sautéed tofu.

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Serving Ideas & Occasions

This recipe is one of those dishes that feels like love in a bowl.

Serve With:

• Warm garlic bread or sourdough

• A crisp arugula salad with lemon vinaigrette

• Steamed broccoli or roasted veggies on the side

Perfect For:

• Date night in

• Rainy day comfort

• Meal train or new baby meal

• Sunday reset dinner

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Nutritional & Health Notes

This one-pot wonder is indulgent but balanced—especially with plant-based swaps.

Per Serving (with cream and Parmesan):

• Calories: ~450–500

• Protein: 14–18g

• Carbs: 40–45g

• Fat: 22–28g

• Fiber: 3–5g

To lighten it up:

• Use light cream or unsweetened cashew milk.

• Add more greens and reduce cheese by half.

• Try a lentil or legume-based tortellini for added fiber and protein.

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FAQs

Q1: Can I make this ahead?

A1: Yes! Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

Q2: Will frozen tortellini work?

A2: Yes, but increase simmer time by 3–4 minutes and check for doneness before serving.

Q3: Can I use coconut milk instead of cream?

A3: Full-fat coconut milk works well for a dairy-free version, though it adds slight sweetness. Cashew cream is more neutral.

Q4: What kind of sun-dried tomatoes should I use?

A4: Oil-packed sun-dried tomatoes add the best flavor and texture. Use the oil for cooking if possible for added depth.

Q5: Can I make this spicy?

A5: Yes! Add more chili flakes or a spoon of Calabrian chili paste to the sauce.

Q6: Is this freezer-friendly?

A6: Best enjoyed fresh. The tortellini may become mushy if frozen. For prep, make the sauce and freeze it separately.

Q7: Can I use ravioli instead?

A7: Absolutely. Cheese or spinach ravioli makes a great swap—adjust cook time as needed.

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