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
Scale
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
