Introduction

This One-Pot Creamy Tortellini & Greens recipe is a deliciously simple meal perfect for busy weeknights. It combines tender spinach and cheese tortellini with vibrant greens and a creamy sauce, all cooked in a single pan for easy cleanup.

One-Pot Creamy Tortellini & Greens Recipe - Recipe Image

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.) pkg. 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 along with the chopped garlic. Cook, stirring occasionally, until fragrant, about 3 minutes.
Step 2: Add the baby kale, baby spinach, and artichokes to the saucepan. Season with salt and freshly ground black 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, add 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 the heat to low. Return the greens mixture to the saucepan and gently stir to combine. Cook just until warmed through, about 1 minute. Remove from heat and adjust seasoning with salt and pepper if needed.
Step 5: Divide the creamy tortellini among bowls. Top with toasted pine nuts, finely grated lemon zest, and the reserved dark green scallion parts before serving.

Tips & Variations

Substitute baby kale and spinach with other hearty greens like swiss chard or collard greens for a twist.
For extra protein, add cooked chicken or cannellini beans when returning the greens to the sauce.
Use goat cheese or mascarpone instead of cream cheese for a different creamy flavor.
To make it vegan, replace cream cheese with a plant-based alternative and check that the tortellini are vegan or use stuffed pasta made with vegetables only.

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 vegetable broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen tortellini; just increase the cooking time slightly and make sure the sauce is hot enough to cook the tortellini thoroughly.

Is there a dairy-free way to make this dish?

Absolutely. Use a vegan cream cheese alternative and check for vegan tortellini options or substitute with a suitable pasta to keep it dairy-free.

One-Pot Creamy Tortellini & Greens Recipe

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★★★★★

4.7 from 77 reviews

This easy and flavorful One-Pot Creamy Tortellini & Greens recipe combines tender spinach and cheese tortellini with vibrant baby kale, spinach, and marinated artichokes in a luscious cream cheese sauce. Enhanced with garlic, scallions, toasted pine nuts, and lemon zest, it’s a quick and satisfying meal perfect for busy weeknights.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American
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

Sauté Aromatics: In a large saucepan over medium heat, warm the extra-virgin olive oil. Add the white and light green parts of the sliced scallions along with the finely chopped garlic. Cook, stirring occasionally, until fragrant, 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, until the greens are wilted, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a plate, leaving the remaining ingredients in the pan.
Prepare Creamy Sauce and Cook Tortellini: In the same saucepan over medium heat, combine the low-sodium vegetable broth and cream cheese. Stir continuously until a light, creamy sauce forms. Add the spinach and cheese tortellini to the pan, then bring the mixture to a boil over high heat. Cover, 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: Reduce the heat to low. Return the greens and artichoke mixture to the saucepan and gently stir to combine. Cook for about 1 minute until everything is warmed through. Remove from heat and adjust seasoning with salt and pepper as needed.
Serve: Divide the creamy tortellini mixture among bowls. Top each serving with toasted pine nuts, finely grated lemon zest, and the reserved dark green scallion parts for garnish. Serve warm and enjoy!

Notes

For added protein, consider stirring in cooked chicken or beans.
Use gluten-free tortellini to make this recipe gluten free.
To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
Make sure to reserve the dark green parts of the scallions for a fresh garnish that adds color and mild bite.
This recipe can be easily doubled for larger families or meal prep.

Keywords: One-Pot, Creamy Tortellini, Greens, Spinach, Kale, Artichokes, Easy Dinner, Vegetarian, Italian-Inspired