Indulge in pure pasta bliss with this heavenly one-pot tortellini recipe. Picture perfectly cooked, cheese-filled tortellini delicately simmering in a lusciously velvety cream sauce, generously infused with vibrant fresh greens. But here’s the best part: Not only will you revel in this sensational flavor symphony, but you’ll also get to enjoy a well-deserved night off from the dreaded task of washing dishes. Yes, it’s possible! With this one-pot wonder and a handful of ingredients, you can have it all—in just 20 minutes.
We chose a mixture of kale and spinach for this recipe, but if you prefer one green over the other, feel free to use that instead! Store-bought spinach and cheese tortellini is our preference for this cheesy recipe, but you can use any store-bought tortellini you prefer.
Ingredients
- 3 Tbsp.extra-virgin olive oil
- 2scallions, thinly sliced, dark green parts reserved serving
- 3cloves garlic, finely chopped
- 1 c.loosely packed baby kale
- 1 c.loosely packed baby spinach
- 1 c.marinated quartered artichokes, drained, rinsed
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c.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
Directions
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- Step 1In a large saucepan over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
- Step 2Add kale, spinach, and artichokes; season with salt and pepper. Cook, stirring, until greens are wilted, about 2 minutes. Using a slotted spoon, transfer greens mixture to a plate.
- Step 3In same saucepan over medium heat, cook broth and cream cheese, stirring, until a light, creamy sauce forms. Add tortellini, then bring to a boil over high heat. Cover, reduce heat to medium, and cook, stirring occasionally, until tortellini is tender and warmed through, 3 to 5 minutes.
- Step 4Reduce heat to low. Return greens mixture to saucepan and cook, gently stirring to combine, until warmed through, about 1 minute. Remove from heat; season with salt and pepper.
- Step 5Divide tortellini among bowls. Top with pine nuts, lemon zest, and reserved dark green scallion parts.
