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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.

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

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

Find it online: https://thefamilycooking.com/creamy-tortellini-with-kale/