One-Pot Creamy Tortellini & Greens Recipe
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.
- 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
