Marry Me Tortellini with Broccoli (One Pot!)
This one pot vegetarian meal is a total winner, with cheese tortellini and broccoli in the creamy and flavorful sundried tomato "marry me" sauce that has taken the internet by storm! You will love the simplicity of this recipe - it's an easy win for families on a busy weeknight.
Ingredients
- Olive oil or, ideally, the herby oil from the jar of sundried tomatoes
- 9 oz (250 g) fresh tortellini, see notes
- 2 shallots, thinly sliced or diced
- 1 small head broccoli, chopped into bite sized pieces (to yield 3-4 cups of florets)
- 4 large cloves garlic, crushed
- ½ tsp smoked paprika
- 1 Tbsp Italian seasoning
- 2-3 pinches red pepper or chili flakes
- 2 Tbsp tomato paste
- ½ cup sundried tomatoes , chopped - this is about half of the contents of a 350g jar
- 1.5 cups (350 ml) vegetable stock
- ½ cup (120 ml) double (heavy) cream
- ¾ cup (75 g) parmesan style cheese, grated
Instructions
- Heat a couple tablespoons of the oil from your sundried tomato jar in a large, deep sided saute pan. Saute the broccoli for about 5 minutes, until it starts to soften and brown. You can cook it for longer if you'd prefer softer broccoli in the final dish.---> If you're using frozen broccoli: Steam or boil it until soft, chop it into bite sized pieces, and just saute it for a few moments to get it coated in the oil before moving on to the next step.Olive oil or, ideally, the herby oil from the jar of sundried tomatoes, 1 small head broccoli
- Add the shallots and saute until soft.2 shallots
- Add the garlic and the herbs and seasonings to the pan. You may also want another little pour of oil if the pan is feeling dry (the broccoli does have a tendency to "drink up" the oil). Stir through until the garlic and herbs release their scent into the air, then move on to the next step immediately (we don't want the garlic or herbs to burn!)4 large cloves garlic, 1/2 tsp smoked paprika, 1 Tbsp Italian seasoning, 2-3 pinches red pepper or chili flakes
- Add the tomato paste and sundried tomatoes. Add another little pour of oil. Saute, mixing constantly, for a few minutes to give the tomato paste a chance to infuse with the oil.2 Tbsp tomato paste, 1/2 cup sundried tomatoes
- Now add the vegetable stock and cream to the pan bring to a gentle simmer. Add the tortellini and let it simmer, covered, for about 5 minutes (take your lead by the cooking time on the packaging). Keep an eye on the pan while it cooks and add more broth if necessary at any point. ---> If you're using dried tortellini: add the amount stated to begin with, but you may need more broth halfway through cooking. ---> If you're using frozen tortellini: reduce the amount of broth to 1 cup initially, because the tortellini may release some liquid into the pan as it defrosts. Add more if you need to.1.5 cups vegetable stock, 1/2 cup double (heavy) cream, 9 oz fresh tortellini
- Once the tortellini is soft, the sauce should have thickened up, though it may still feel a little runny.Add the cheese to the pan and stir until melted through.3/4 cup parmesan style cheese
- If you're happy with the consistency of the sauce, serve immediately. If it still seems a bit too runny, let it sit for a few minutes and it will thicken up a little more. If it's too thick, put it back on the heat and slowly stir through a little extra veggie stock and/or cream.
Notes
Tortellini package size: Different brands sell tortellini in different sized packages, with 250g (9 oz) or 275g (10 oz) being common. This recipe will work fine with either size - you may want a little extra veggie stock if you're using a 275g (10 oz) package is all.
If you're using frozen tortellini: It's hard to tell you how much the equivalent amount of frozen tortellini to use, since frozen tortellini might weigh a little more. So just as a guide, you want 32-35 individual pieces of tortellini for this recipe.
Sundried tomatoes: I'm not giving a weight measurement for these because it will vary quite a bit depending on how much oil is sticking to them - but for those who don't use measuring cups, I find that half a cup tends to equate to half of the sundried tomatoes in a 350g jar. So just go with that!
Calories: 453kcal, Carbohydrates: 46g, Protein: 22g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 71mg, Sodium: 1054mg, Potassium: 682mg, Fiber: 8g, Sugar: 8g, Vitamin A: 1986IU, Vitamin C: 139mg, Calcium: 437mg, Iron: 4mg