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

Freshly ground black pepper

1 1/2 cups low-sodium vegetable broth

2 oz. cream cheese

1 (20-oz.) package spinach and cheese tortellini

Toasted pine nuts, for serving

Finely grated lemon zest, for serving

Instructions

Step 1: In a large saucepan over medium heat, heat the olive oil. Add the white and light green parts of the scallions and the chopped garlic. Cook, stirring occasionally, until fragrant, about 3 minutes.

Step 2: Add the baby kale, spinach, and artichokes to the pan. Season with salt and pepper. Cook, stirring, until the greens are wilted, 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 until a light, creamy sauce forms.

Step 4: Add the tortellini to the saucepan and bring to a boil over high heat. Cover, reduce heat to medium, and cook, stirring occasionally, until the tortellini is tender and warmed through, about 3 to 5 minutes.

Step 5: Reduce heat to low and return the greens mixture to the pan. Cook gently, stirring to combine, until warmed through, about 1 minute. Remove from heat and season with salt and pepper to taste.

Step 6: Divide the tortellini among bowls. Top with toasted pine nuts, lemon zest, and the reserved dark green parts of the scallions for a fresh finish.

Tips & Variations

For extra protein, add cooked chicken or cannellini beans to the dish.

Swap baby kale and spinach with Swiss chard or arugula for a different green flavor.

If you prefer a dairy-free version, replace cream cheese with a plant-based alternative or coconut cream.

Use fresh lemon zest sparingly to brighten the dish without overpowering the creaminess.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just add a minute or two to the cooking time and ensure it’s cooked through before serving.

Is it possible to make this recipe vegan?

To make it vegan, use dairy-free cream cheese or a thickened plant-based milk alternative, and check that the tortellini is egg-free or use a vegan brand.