One-Pot Tortellini Wonder

🥘 Ingredients

• Parmesan cheese
  ½ cup
• cheese tortelloni
  18 oz
• garlic (thinly sliced)
  4 clove
• kale (leaves)
  8 oz
• milk
  2 box
• olive oil
• panko breadcrumbs
  ½ cup
• pepper
• pesto
  4 oz
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium ovenproof pan
• small bowl
• small baking dish

1. 

   1

   Wash and dry all produce. Preheat broiler to high. Thinly slice garlic . Remove and discard stems and ribs from kale , then thinly slice leaves.

   garlic: 4 clove (thinly sliced), kale: 8 oz (leaves)
2. 

   2

   Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add garlic and cook until fragrant, about ⏱️ 1 minute . Add kale and a splash of water. Toss until softened, ⏱️ 3-4 minutes . Season with salt and pepper .

   olive oil, salt, pepper
3. 

   3

   Add milk , veggie stock concentrate , and pesto (¼ cup), and stir to combine. Add cheese tortelloni . Bring to a boil, then reduce to a low simmer. Cook, stirring often, until sauce thickens and tortellini are tender, ⏱️ 6-7 minutes . Add a splash of water if necessary.

   milk: 2 box, veggie stock concentrate: 2 unit, pesto: 4 oz, cheese tortelloni: 18 oz
4. 

   4

   While tortellini cooks, combine panko breadcrumbs , Parmesan cheese , and a drizzle of olive oil in a small bowl . Season with salt and pepper. (TIP: If you don’t have an ovenproof pan, transfer tortellini to a small baking dish .) Once tender, sprinkle breadcrumb mixture over tortellini.

   panko breadcrumbs: ½ cup, Parmesan cheese: ½ cup
5. 

   5

   Transfer pan to oven, and broil until browned and bubbling, ⏱️ 1-2 minutes .
6. 

   6

   Divide tortellini between bowls and enjoy!