One-Pot Creamy Tortellini & Greens
This One-Pot Creamy Tortellini & Greens transforms store-bought tortellini into a restaurant-worthy meal with minimal effort. Cheese-filled pasta swims in a silky garlic cream sauce with wilted greens for a complete dinner that's ready in just 15 minutes using one single pot!
Equipment
- One large pot or deep skillet with lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife for minimal chopping
- Cheese grater (if using block cheese)
Ingredients
- 18-20 oz refrigerated cheese tortellini any flavor works – classic cheese, spinach, or even mushroom
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 3 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 cups fresh greens spinach, kale, arugula, or a mix
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 teaspoon red pepper flakes optional, but adds nice heat
- 1 teaspoon lemon zest secret weapon for freshness!
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs basil, parsley, or chives all work, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Start your sauce base. In your large pot or deep skillet, heat olive oil and butter over medium heat until butter melts. Add minced garlic and red pepper flakes (if using) and cook for 30-60 seconds until fragrant but not burned. If you burn the garlic, there's no coming back – just start over. I've been there, no judgment.
- Make it creamy. Sprinkle the flour over the garlic and stir constantly for about 1 minute to cook out the raw flour taste. Nobody wants a sauce that tastes like uncooked biscuits.
- Add your liquids. Gradually pour in the broth while whisking constantly to avoid lumps (lumps = sad sauce). Bring to a gentle simmer, then pour in the cream or half-and-half. Let it simmer for 2-3 minutes until it starts to thicken slightly. The sauce will continue to thicken as it cooks with the tortellini.
- Cook those pasta pockets. Add the tortellini directly to the simmering liquid. No need to cook them separately – that's what makes this one-pot magic! Stir gently and reduce heat to medium-low. Cover and cook for about 5 minutes or according to package directions. The tortellini will absorb some of the liquid and release starch, helping to thicken the sauce.
- Green it up. Once the tortellini is almost tender, add your greens by the handful, stirring until they wilt down. This should only take 1-2 minutes. If using heartier greens like kale, you might need an extra minute.
- Finish with flavor boosters. Remove from heat and stir in the Parmesan cheese, lemon zest, and lemon juice. The cheese will melt and further thicken the sauce, while the lemon brightens everything up. Season with salt and pepper to taste.
- Serve it up! Divide among bowls, top with fresh herbs, more Parmesan, and a twist of black pepper. Look at you, cooking like an actual adult!
Notes
- Tortellini options are endless – cheese, spinach, mushroom, chicken, or even the fancy seasonal varieties like pumpkin in fall. Choose your fighter!
- The sauce will continue to thicken as it stands. If it gets too thick, simply add a splash of broth or water when reheating.
- Storage tip: This keeps beautifully in the fridge for 3-4 days. The tortellini will absorb more of the sauce overnight, making it even more flavorful.
- Want it even more decadent? Add a dollop of mascarpone cheese at the end for an ultra-silky finish.