One-Pot Creamy Tortellini & Greens Recipe
This One-Pot Creamy Tortellini & Greens recipe is a flavorful, easy-to-make dish that combines tender spinach and cheese tortellini with sautéed baby kale, spinach, and marinated artichokes. Cooked in a creamy sauce made with cream cheese and vegetable broth, it is garnished with toasted pine nuts and refreshing lemon zest for a delightful, wholesome meal.
- 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
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 the 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 the mixture is fragrant, about 3 minutes.
- Sauté the 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 occasionally, until the greens are wilted, about 2 minutes. Use a slotted spoon to transfer the greens mixture to a separate plate and set aside.
- Create the creamy sauce and cook tortellini: In the same saucepan over medium heat, combine the low-sodium 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 increase the heat to high and bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to medium, and cook, stirring occasionally, until the tortellini is tender and heated through, about 3 to 5 minutes.
- Combine and warm through: Reduce the heat to low. Return the sautéed greens and artichokes to the saucepan, stirring gently to combine with the tortellini and creamy sauce. Cook just until the greens are warmed through, approximately 1 minute. Remove from heat and adjust seasoning with additional salt and pepper as desired.
- Serve: Divide the creamy tortellini and greens among serving bowls. Garnish each portion with toasted pine nuts, finely grated lemon zest, and the reserved dark green scallion parts for a fresh, crunchy finish.
Notes
- Use low-sodium vegetable broth to control the salt content in the dish.
- If fresh lemon zest is not available, a small amount of lemon juice can be used for acidity, but zest adds a more intense aroma.
- To save time, marinated artichokes packed in oil and drained can be used as is.
- For a richer sauce, substitute cream cheese with half-and-half or heavy cream, but adjust cooking time accordingly to avoid curdling.
- This recipe can be made vegetarian by ensuring the vegetable broth is vegetarian-friendly.
Keywords: One-Pot, Creamy Tortellini, Greens, Baby Kale, Spinach, Artichokes, Easy Dinner, Vegetarian Pasta
