One-Pot Creamy Tortellini & Greens Recipe
Introduction
This one-pot creamy tortellini and greens dish is a quick, comforting meal perfect for busy weeknights. Packed with tender tortellini, fresh greens, and a luscious cream cheese sauce, it’s both nourishing and satisfying.
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 and 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 garlic. Cook, stirring occasionally, until fragrant, about 3 minutes.
- Step 2: Add the kale, spinach, and artichokes to the pan. Season with salt and pepper. Cook, stirring, until the greens are wilted, about 2 minutes. Using a slotted spoon, 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. Add the tortellini, then bring to a boil over high heat. Cover, reduce heat to medium, and cook, stirring occasionally, until the tortellini is tender and heated through, 3 to 5 minutes.
- Step 4: Reduce heat to low. Return the greens mixture to the saucepan and cook, gently stirring to combine, until warmed through, about 1 minute. Remove from heat and season with salt and pepper to taste.
- Step 5: Divide the tortellini among bowls. Top with toasted pine nuts, lemon zest, and the reserved dark green scallion parts before serving.
Tips & Variations
- For extra protein, add cooked chicken or sautéed mushrooms when you add the tortellini.
- Swap baby kale and spinach for other tender greens like Swiss chard or arugula.
- Use goat cheese instead of cream cheese for a tangier sauce.
- To toast pine nuts, heat them in a dry skillet over medium heat for a few minutes until golden and fragrant, stirring frequently to avoid burning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. You may need to add a minute or two to the cooking time to ensure they are heated through.
Is this recipe suitable for a vegetarian diet?
This recipe is vegetarian as written, assuming the tortellini contains no meat. Always check the package ingredients to confirm.
PrintOne-Pot Creamy Tortellini & Greens Recipe
This One-Pot Creamy Tortellini & Greens recipe is a quick and comforting meal featuring spinach and cheese tortellini cooked in a creamy, savory sauce with vibrant greens and artichokes. Enhanced with toasted pine nuts and lemon zest for added texture and brightness, this dish is perfect for a satisfying weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Tortellini and Sauce
- 3 Tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced, dark green parts reserved for serving
- 3 cloves garlic, finely chopped
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. cream cheese
- 1 (20-oz.) pkg. spinach and cheese tortellini
Greens and Vegetables
- 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
Garnish
- Toasted pine nuts, for serving
- Finely grated lemon zest, for serving
Instructions
- Heat aromatics: In a large saucepan over medium heat, heat the olive oil. Add the white and light green parts of the scallions and the finely chopped garlic. Cook, stirring occasionally, until fragrant, about 3 minutes.
- Wilt 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, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a plate.
- 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, then bring the mixture to a boil over high heat. Cover the saucepan, reduce the heat to medium, and cook, stirring occasionally, until the tortellini is tender and warmed through, approximately 3 to 5 minutes.
- Combine greens with tortellini: Reduce the heat to low. Return the wilted greens and artichokes to the saucepan and gently stir to combine evenly with the creamy tortellini. Cook for about 1 minute to warm through. Remove from heat, and adjust seasoning 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 a fresh finish.
Notes
- You can substitute baby kale and spinach with other tender greens like Swiss chard or arugula for variation.
- For a richer sauce, add a splash of heavy cream along with the cream cheese.
- To enhance the flavor, toast the pine nuts in a dry skillet until golden before adding.
- Make sure to rinse the marinated artichokes well to reduce excess brineiness.
- Use low-sodium vegetable broth to better control the saltiness of the dish.
Keywords: tortellini, creamy pasta, one-pot meal, spinach tortellini, baby kale, artichokes, vegetarian dinner, quick pasta recipe
