This Marry Me Tortellini Soup is pure comfort food: it’s rich, creamy, tangy, and completely irresistible. Inspired by the viral “Marry Me Chicken” recipes, this version uses spinach and ricotta tortellini, sun-dried tomatoes, and vegetarian mince for a hearty, weeknight-friendly pasta dish that feels restaurant-level fancy.

This is one of those recipes that’s indulgent without being overly heavy – and the best part is, it’s ready in under 30 minutes. It’s a chunky soup that borders on stew territory – perfect for when you want a filling meal on a cold evening.

For more cozy dinners with similar flavors, try my Marry Me Butter Beans or Marry Me Pasta with cajun tofu, or this vodka gnocchi bake.

Ingredient Notes

Here are the ingredients used in this recipe, with a few potential swaps if you can’t source everything. Scroll down the page to get the exact quantities and step-by-step instructions!

• Tortellini – I use spinach and ricotta tortellini here, but you could swap in any flavor you like – cheese, mushroom, or even vegan alternatives if you want to keep it dairy-free.
  
• Vegetarian mince – Adds protein and texture to the sauce. If you’re not veggie, you can swap it for ground mince. For a lighter option, skip the mince altogether and let the tortellini shine.
  
• Sun-dried tomatoes – These pack a huge punch of savory, tangy flavor that really defines the sauce. Use oil-packed ones if you can – they blend into the sauce beautifully.
  
• Double cream – Balances the tangy tomato paste and sun-dried tomatoes with richness. You could also use half-and-half or a plant-based cream.
  
• Pecorino cheese – Adds saltiness and depth. Parmesan works just as well if that’s what you have (note, Parmesan is often not vegetarian due to the rennet).
  
• Lemon juice – Brightens the sauce at the end. Don’t skip this – it really lifts the whole dish!

How to Make Marry Me Tortellini Soup

Here is a brief overview of making this recipe – I’ve included the exact steps and timings in the recipe card at the bottom of the page.

1) Brown the Mince

Heat the oil in a large pan and cook the vegetarian mince for 4–5 minutes until browned and crispy. Remove and set aside.

2) Cook the Aromatics

Add the onion and sun-dried tomatoes to the same pan and sauté for 5–6 minutes until softened, then add the garlic and cook for another minute.

Stir in the tomato paste and smoked paprika, cooking for 2–3 minutes until the paste darkens and becomes fragrant.

3) Add Stock & Tortellini

Pour in the vegetable stock and bring to a gentle simmer for 5 minutes. Add the tortellini and double cream, stirring together and simmering for about 3 minutes until the pasta is cooked through.

4) Finish

Stir through the Pecorino and the browned mince. Squeeze over the lemon juice, taste, and adjust the seasoning before serving.

Chef’s Tips / Cooking Hacks

• Don’t overcook the tortellini – It cooks quickly (usually 2–3 minutes), so keep an eye on it or it’ll turn mushy.
  
• Reserve some pasta water – If your sauce gets too thick, a splash of the starchy pasta water will bring it back to a glossy consistency.
  
• Make it spicier – Add a pinch of chili flakes or cayenne with the garlic for extra heat.
  
• Batch it – Double the sauce base and freeze it. Then, all you need to do is cook fresh tortellini and stir them together when you’re ready.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. Freezer: The sauce (without tortellini) freezes really well for up to 3 months. Fresh pasta doesn’t freeze as nicely once cooked, so I’d recommend freezing only the sauce. 

To reheat, warm on the stove over low heat with a splash of cream or milk to loosen the sauce.

FAQs

Can I use dried tortellini instead of fresh?
Yes, but dried takes longer to cook – follow the package instructions and adjust simmering time accordingly.

Can I make this vegan?
Definitely. Use vegan tortellini, plant-based cream, vegan cheese, and swap the vegetarian mince for a soy-based version or cooked lentils.

What can I serve it with?
It’s filling on its own, but I love it with garlic bread and a side salad to balance out the richness.