ONE-POT CREAMY TORTELLINI & GREENS MIXTURE

Serves 4 | Ready in 20 minutes

Ingredients

3 Tbsp. extra-virgin olive oil

2 scallions, thinly sliced, plus more for serving

3 cloves garlic, finely chopped

1 cup baby spinach

1 cup baby Tuscan kale

1 cup marinated quartered artichokes, drained and rinsed

Kosher salt and freshly ground black pepper

1½ 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

---

Directions

1. Sauté Aromatics
In a large saucepan over medium heat, heat olive oil. Add scallions and garlic, stirring occasionally, until fragrant (about 3 minutes).


2. Cook the Greens
Add spinach, kale, and artichokes. Season with salt and pepper. Stir occasionally until the greens are wilted (about 2 minutes). Using a slotted spoon, transfer the greens mixture to a plate.


3. Create the Sauce
In the same saucepan, combine the vegetable broth and cream cheese over medium heat. Stir until a light, creamy sauce forms (about 2 minutes).


4. Cook Tortellini
Add tortellini to the sauce and bring to a boil over high heat. Cover the pan, reduce heat to medium, and cook until the tortellini is tender and warmed through (about 3–5 minutes).


5. Combine Everything
Reduce heat to low. Gently stir the greens mixture back into the saucepan to combine. Remove from heat and adjust seasoning with salt and pepper as needed.


6. Serve
Divide tortellini among bowls. Top with toasted pine nuts, lemon zest, and extra scallions for garnish. Serve immediately.


---

Nutritional Information (Per Serving)

Calories: 619

Fat: 31g (9g saturated)

Cholesterol: 61mg

Sodium: 1,124mg

Carbohydrates: 67g

Fiber: 5g

Sugar: 4g (0g added)

Protein: 17g

---

Why You'll Love This Recipe

This one-pot wonder is a lifesaver for busy weeknights. With creamy tortellini as the star, accompanied by nutrient-packed greens and a tangy hint from artichokes, every bite is a burst of flavor. The toasted pine nuts and lemon zest elevate the dish, adding crunch and zest to every forkful.

And did we mention the minimal cleanup? You'll have more time to savor your meal and less time spent scrubbing pots and pans.

Feel free to customize the recipe by swapping kale and spinach for your favorite greens or experimenting with other tortellini flavors.

Did you make this recipe? Share your thoughts, tips, or tweaks in the comments!