One-Pot Creamy Tortellini & Greens Recipe
This One-Pot Creamy Tortellini & Greens recipe combines tender spinach and cheese tortellini with vibrant baby kale, spinach, and marinated artichokes, cooked in a creamy garlic sauce made with cream cheese and vegetable broth. Finished with toasted pine nuts and fresh lemon zest, it’s a quick and flavorful meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Main 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, for serving
- Finely grated lemon zest, for serving
Instructions
- Heat Aromatics: In a large saucepan over medium heat, warm the olive oil. Add the white and light green parts of the scallions along with the finely chopped garlic. Cook, stirring occasionally, until fragrant and slightly 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. Cook, stirring frequently, until the greens are wilted, 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 creates a light, creamy sauce. Add the spinach and cheese tortellini to the sauce, then increase heat to high and bring to a boil. Cover the saucepan, reduce heat to medium, and cook, stirring occasionally, until the tortellini is tender and heated through, about 3 to 5 minutes.
- Combine and Warm Greens: Lower the heat to low. Return the cooked greens and artichokes mixture to the saucepan with the tortellini and gently stir to combine. Cook just until everything is warmed through, about 1 minute. Remove from heat and adjust seasoning with additional salt and pepper as needed.
- Serve: Divide the creamy tortellini and greens among serving bowls. Garnish each bowl with toasted pine nuts, finely grated lemon zest, and the reserved dark green parts of the scallions for an added fresh crunch and brightness.
Notes
- Use a good quality cream cheese for the creamiest sauce texture.
- To toast pine nuts, heat in a dry skillet over medium heat for a few minutes until golden and fragrant, stirring frequently to prevent burning.
- If you prefer, substitute baby spinach with other tender greens like chard or mustard greens.
- For a richer flavor, you can add a splash of white wine to the broth while making the sauce.
- This dish is best served immediately to enjoy the tortellini at its tender best.
Keywords: one pot tortellini recipe, creamy tortellini, spinach and cheese tortellini, easy vegetarian pasta, quick dinner recipe, creamy pasta with greens
