Creamy Tortellini With Kale

Why You’ll Love This Recipe

This dish strikes the perfect balance between comfort food and healthy eating. The creamy sauce is indulgent but light, and the kale adds a nutritious, slightly earthy contrast to the cheesy tortellini. It’s a one-pan meal that’s easy to prepare, customizable, and perfect for both weeknight dinners and weekend indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen cheese tortellini
• Fresh kale, stems removed and chopped
• Olive oil or butter
• Garlic, minced
• Onion, finely chopped (optional)
• Heavy cream or half-and-half
• Grated Parmesan cheese
• Salt
• Black pepper
• Nutmeg (optional)
• Lemon zest or juice (optional, for brightness)
• Optional: red pepper flakes, mushrooms, sun-dried tomatoes

Directions

1. Cook the tortellini according to the package directions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic (and onion if using) and sauté until fragrant.
3. Add chopped kale and cook for 3–4 minutes until wilted and tender.
4. Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese and a pinch of nutmeg if using.
5. Season with salt and pepper to taste.
6. Add the cooked tortellini to the sauce and stir gently to coat.
7. Simmer for 2–3 minutes until everything is warmed through and creamy.
8. Finish with lemon zest or a splash of lemon juice for a fresh finish, if desired.
9. Serve hot, garnished with extra cheese or red pepper flakes.

Servings and timing

This recipe serves 3–4 people. It takes about 25 minutes total, making it an ideal quick dinner that feels comforting and special.

Variations

• Add protein: Include grilled chicken, cooked sausage, or white beans.
• Make it spicy: Add red pepper flakes or a spoonful of spicy pesto.
• Use spinach instead of kale: For a softer texture and quicker cooking.
• Add vegetables: Mushrooms, peas, or roasted bell peppers blend in well.
• Make it dairy-free: Use a plant-based cream and vegan tortellini.
• Try a different pasta: If tortellini isn’t available, use gnocchi or short pasta shapes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to revive the sauce. This dish is not ideal for freezing, as the sauce may separate and the pasta can become overly soft.

FAQs

How long does Creamy Tortellini with Kale last in the fridge?

It will stay fresh for up to 3 days when stored properly in an airtight container.

Can I use frozen kale?

Yes, just thaw and drain it well before adding to the dish.

Can I make this ahead of time?

It’s best served fresh, but you can prepare the sauce and kale ahead, then reheat and add the cooked tortellini just before serving.

What type of cream should I use?

Heavy cream gives the richest result, but half-and-half or even whole milk can be used for a lighter version.

Is this dish vegetarian?

Yes, if using cheese tortellini and Parmesan that is suitable for vegetarians.

Can I make it gluten-free?

Yes, use gluten-free tortellini and ensure all other ingredients are gluten-free.

What kind of tortellini is best?

Cheese tortellini is classic, but spinach and cheese, mushroom, or meat-filled versions all work well.

How do I make it more flavorful?

Try adding garlic, sautéed onion, lemon zest, and fresh herbs like thyme or basil.

Can I add broth to lighten the sauce?

Yes, add a splash of vegetable or chicken broth along with the cream for a thinner, lighter sauce.

What can I serve with this?

A crisp green salad or garlic bread makes a great side for this creamy pasta.

Conclusion

Creamy Tortellini with Kale is a delicious, comforting dish that’s quick to prepare and full of satisfying flavors. With its rich sauce, tender pasta, and hearty greens, it’s a balanced meal that feels both indulgent and nourishing. Whether you’re cooking for family or just yourself, this one-pan favorite is sure to become a regular on your dinner table.

Creamy Tortellini With Kale

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Creamy Tortellini with Kale is a cozy, one-pan pasta dish featuring cheese-filled tortellini in a velvety cream sauce with tender kale. It’s rich, satisfying, and ready in under 30 minutes—perfect for a comforting weeknight dinner.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Serves 3–4
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 9 oz refrigerated or frozen cheese tortellini
• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion (optional)
• 3 cups fresh kale, stems removed and chopped
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/8 teaspoon ground nutmeg (optional)
• 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
• Optional add-ins: red pepper flakes, sautéed mushrooms, sun-dried tomatoes

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Instructions

1. Cook tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and onion (if using) and sauté for 2–3 minutes until fragrant.
3. Add chopped kale and cook for 3–4 minutes, stirring, until wilted and tender.
4. Pour in cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using).
5. Season with salt and pepper to taste.
6. Add cooked tortellini and stir gently to coat in the sauce.
7. Simmer for 2–3 minutes until heated through and sauce thickens slightly.
8. Finish with lemon zest or juice if desired. Serve hot, topped with extra Parmesan or red pepper flakes.

Notes

• Use baby kale for a milder flavor and quicker cooking.
• For a lighter version, use half-and-half or whole milk and reduce cheese slightly.
• To make it dairy-free, use plant-based cream and vegan cheese, and choose vegan tortellini.
• Add protein like grilled chicken, sausage, or beans to make it more filling.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 410
• Sugar: 3g
• Sodium: 560mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 65mg