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

Freshly ground black pepper

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

Step 1: In a large saucepan over medium heat, heat the olive oil. Add the white and light green parts of the scallions and chopped garlic. Cook, stirring occasionally, until fragrant, about 3 minutes.

Step 2: Add the baby kale, baby spinach, and marinated artichokes. Season with kosher salt and freshly ground black pepper. Cook, stirring, until the greens are wilted, about 2 minutes. Using a slotted spoon, transfer the greens mixture to a plate.

Step 3: In the same saucepan over medium heat, combine the vegetable broth and cream cheese. Stir until a light, creamy sauce forms. Add the tortellini, 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 warmed through, 3 to 5 minutes.

Step 4: Reduce heat to low. Return the greens mixture to the saucepan and cook, gently stirring to combine, until warmed through, about 1 minute. Remove from heat and adjust seasoning with salt and pepper if needed.

Step 5: Divide the tortellini among bowls. Top with toasted pine nuts, lemon zest, and the reserved dark green scallion parts before serving.

Tips & Variations

Substitute the baby kale and spinach with Swiss chard or arugula for a different leafy flavor.

Use store-bought pesto instead of cream cheese for a fresh herbal twist.

Add cooked chicken or crispy bacon for extra protein.

Toast the pine nuts lightly in a dry pan to enhance their nuttiness before sprinkling.

For a vegan version, replace cream cheese with a plant-based alternative and use vegan tortellini.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just adjust the cooking time as per package instructions and ensure it’s fully cooked when added to the sauce.

How can I make this dish gluten-free?

Use gluten-free tortellini and double-check that the vegetable broth and any other packaged ingredients are gluten-free. The rest of the recipe is naturally free of gluten.