One-Pot Creamy Tortellini & Greens Recipe
Introduction
This one-pot creamy tortellini and greens dish is a quick and comforting meal packed with fresh flavors and wholesome ingredients. With tender tortellini, vibrant greens, and a luscious cream cheese sauce, it’s perfect for a satisfying weeknight dinner.
Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced (dark green parts reserved for serving)
- 3 cloves garlic, finely chopped
- 1 cup loosely packed baby kale
- 1 cup loosely packed baby spinach
- 1 cup marinated quartered artichokes, drained and rinsed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. cream cheese
- 1 (20-oz.) package spinach and cheese tortellini
- Toasted pine nuts and finely grated lemon zest, for serving
Instructions
- Step 1: In a large saucepan over medium heat, warm the olive oil. Add the white and light green parts of the scallions and the garlic, cooking while stirring occasionally until fragrant, about 3 minutes.
- Step 2: Add the baby kale, baby spinach, and artichokes to the pan. Season with salt and pepper, then cook, stirring, until the greens wilt, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a plate.
- Step 3: In the same saucepan over medium heat, combine the vegetable broth and cream cheese. Stir continuously until a light, creamy sauce forms. Add the tortellini and bring to a boil over high heat. Cover, reduce the heat to medium, and cook, stirring occasionally, until tortellini is tender and heated through, about 3 to 5 minutes.
- Step 4: Lower the heat to low and return the greens mixture to the saucepan. Gently stir to combine and warm through for about 1 minute. Remove from heat, and season with salt and pepper to taste.
- Step 5: Divide the creamy tortellini and greens among bowls. Top with toasted pine nuts, lemon zest, and the reserved dark green scallion parts before serving.
Tips & Variations
- For added protein, stir in cooked chicken or beans when adding the greens back to the pan.
- Swap baby kale and spinach for Swiss chard or arugula for a different flavor profile.
- If you prefer a tangier sauce, add a splash of lemon juice along with the zest when finishing the dish.
- Use fresh tortellini if available, but frozen works just as well—adjust cooking time accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of tortellini for this recipe?
Yes, you can use cheese, meat, or vegetable-filled tortellini. Just adjust cooking times slightly based on the package instructions.
Is it possible to make this recipe vegan?
To make it vegan, substitute the cream cheese with a plant-based alternative and ensure the tortellini is egg-free or use vegan pasta. Use vegetable broth as specified to keep the dish plant-based.
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One-Pot Creamy Tortellini & Greens Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One-Pot Creamy Tortellini & Greens recipe is a delicious and easy Italian-inspired dish featuring spinach and cheese tortellini cooked in a creamy sauce with baby kale, spinach, and marinated artichokes. Enhanced with fresh scallions, garlic, and finished with toasted pine nuts and lemon zest, this comforting meal comes together quickly in a single saucepan — perfect for busy weeknights.
Ingredients
Base Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced, dark green parts reserved for serving
- 3 cloves garlic, finely chopped
Greens & Vegetables
- 1 cup loosely packed baby kale
- 1 cup loosely packed baby spinach
- 1 cup marinated quartered artichokes, drained and rinsed
Liquids & Dairy
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. cream cheese
Main Ingredient
- 1 (20-oz.) package spinach and cheese tortellini
For Garnish
- Toasted pine nuts
- Finely grated lemon zest
Seasonings
- Kosher salt
- Freshly ground black pepper
Instructions
- Sauté aromatics: In a large saucepan over medium heat, heat the extra-virgin olive oil. Add the white and light green parts of the scallions along with the finely chopped garlic. Cook, stirring occasionally, until fragrant and softened, about 3 minutes.
- Cook greens and artichokes: Add the baby kale, baby spinach, and marinated artichokes to the saucepan. Season with kosher salt and freshly ground black pepper. Stir and cook until the greens are wilted and tender, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a plate and set aside.
- Prepare creamy sauce and cook tortellini: In the same saucepan over medium heat, add the vegetable broth and cream cheese. Stir continuously until the cream cheese melts and a light, creamy sauce forms. Add the spinach and cheese tortellini, bring the mixture to a boil over high heat. Once boiling, cover the pan, reduce heat to medium, and cook, stirring occasionally, until the tortellini are tender and heated through, about 3 to 5 minutes.
- Combine and warm greens: Lower the heat to low. Return the cooked greens mixture to the saucepan and gently stir to combine with the creamy tortellini. Cook for about 1 minute until everything is warmed through. Remove from heat and season with salt and pepper to taste.
- Serve and garnish: Divide the creamy tortellini and greens among serving bowls. Top with toasted pine nuts, finely grated lemon zest, and the reserved dark green parts of the scallions for added freshness and texture.
Notes
- For a richer flavor, substitute cream cheese with mascarpone or add a splash of heavy cream.
- If you prefer a vegan version, use vegan cream cheese and vegetable broth.
- Toast pine nuts gently in a dry skillet over medium heat until golden and fragrant for maximum flavor.
- Fresh lemon zest brightens the dish—don’t skip this garnish!
- To save time, use pre-washed baby greens and pre-chopped garlic if available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tortellini, spinach and cheese tortellini, one-pot pasta, easy Italian dinner, kale and spinach pasta, creamy pasta with artichokes
