One Pot Marry Me Tortellini
One Pot Marry Me Tortellini
Ingredients
For the One Pot Marry Me Tortellini
- 2 tablespoons olive oil
- 6 garlic, cloves, minced
- 1/2 cup sun dried tomatoes, packed in oil, roughly chopped
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 20 ounces cheese tortellini, fresh or frozen
- 1/2 cup heavy cream
- 2 cups fresh spinach, packed
- 1 cup Parmesan cheese, grated
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic, roughly chopped sun dried tomatoes (including any oil clinging to them), Italian seasoning, and red pepper flakes.
⏱️ 1 min
- 2
Cook, stirring frequently, for 3 to 4 minutes, or until the garlic is tender and fragrant and the sun dried tomatoes have softened slightly.
⏱️ 3 min
- 3
Stir in the all-purpose flour and cook for 3 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 3 min
- 4
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 5 min
- 5
Add the cheese tortellini to the pot along with a pinch of salt. Stir well to combine and ensure the tortellini is submerged in the sauce. Cook according to package directions, typically 5-7 minutes, until the tortellini is tender.
⏱️ 7 min
- 6
Turn off the heat. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Continue stirring gently until the spinach has completely wilted into the creamy sauce.
⏱️ 2 min
- 7
Taste the tortellini and sauce, then season with additional salt and freshly ground black pepper as needed. Serve immediately in bowls, garnished with extra Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Marry Me Tortellini
Ingredients
For the One Pot Marry Me Tortellini
- 2 tablespoons olive oil
- 6 garlic, cloves, minced
- 1/2 cup sun dried tomatoes, packed in oil, roughly chopped
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 20 ounces cheese tortellini, fresh or frozen
- 1/2 cup heavy cream
- 2 cups fresh spinach, packed
- 1 cup Parmesan cheese, grated
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic, roughly chopped sun dried tomatoes (including any oil clinging to them), Italian seasoning, and red pepper flakes.
⏱️ 1 min - 2
Cook, stirring frequently, for 3 to 4 minutes, or until the garlic is tender and fragrant and the sun dried tomatoes have softened slightly.
⏱️ 3 min - 3
Stir in the all-purpose flour and cook for 3 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
⏱️ 3 min - 4
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 5 min - 5
Add the cheese tortellini to the pot along with a pinch of salt. Stir well to combine and ensure the tortellini is submerged in the sauce. Cook according to package directions, typically 5-7 minutes, until the tortellini is tender.
⏱️ 7 min - 6
Turn off the heat. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Continue stirring gently until the spinach has completely wilted into the creamy sauce.
⏱️ 2 min - 7
Taste the tortellini and sauce, then season with additional salt and freshly ground black pepper as needed. Serve immediately in bowls, garnished with extra Parmesan cheese if desired.
⏱️ 1 min