Creamy One-Pot Tortellini with Kale and Crispy Parmesan Breadcrumbs

This creamy one-pot tortellini is the perfect weeknight comfort food. Tender cheese tortellini are simmered in a luscious pesto cream sauce with nutritious kale, then topped with a crispy Parmesan panko breadcrumb crust. The best part? Everything cooks in a single pan, making cleanup a breeze.

With minimal prep and just 30 minutes from start to finish, this dish delivers big flavor without the fuss. The combination of creamy tortellini, earthy kale and crunchy topping is sure to become a family favorite.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high. Wash and dry all produce. Thinly slice the garlic. Remove the stems and ribs from the kale, then thinly slice the leaves.
2. Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the kale and a splash of water. Toss until softened, 3-4 minutes. Season with salt and pepper.
3. Add the milk, stock concentrate and 1/4 cup pesto to the pan, stirring to combine. Add the tortellini. Bring to a boil, then reduce to a low simmer. Cook, stirring often, until the sauce thickens and the tortellini are tender, 6-7 minutes. Add a splash of water if needed.
4. While the tortellini cooks, combine the panko, Parmesan cheese and a drizzle of olive oil in a small bowl. Season with salt and pepper. (If your pan is not ovenproof, transfer the tortellini to a small baking dish.) Once the tortellini is tender, sprinkle the breadcrumb mixture evenly over the top.
5. Transfer the pan to the oven and broil until the topping is browned and bubbling, 1-2 minutes.
6. Divide the tortellini between bowls and enjoy!

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Just add a few extra minutes to the simmering time until they are tender.

Can I substitute the kale with another green?

Absolutely. Spinach or Swiss chard are great substitutes. If using spinach, add it at the end and cook just until wilted.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.