One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

10.27.2017

This One Pan Tortellini Recipe is so quick and easy to make and sure to please and you’ve gotta love the fact that it’s made in just one pan! Chances are this will be a new fall favorite!

Tortellini with Butternut Squash Kale and Bacon

Perfect Autumn Tortellini Recipe

I love the flavor combination of squash, bacon and kale, then pair that with tortellini along with a creamy parmesan sauce and you know this dish has got to be good!

I’ve made this twice this fall and I’d love to make it again before the season is up because it is so incredibly delicious! It’s one of the best ways to use up that butternut squash you’ve got sitting on your counter right now.

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It’s hearty, it’s flavorful, and since it’s got the kale and squash we can feel okay about the cheesy tortellini and bacon right? :)

It’s a delicious seasonal recipe you’ll start to crave this time of year.

One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

Ingredients Needed for This Recipe

  • Bacon
  • Yellow onion
  • Butternut squash
  • Garlic
  • Low-sodium chicken broth
  • Fresh sage and thyme
  • Nutmeg
  • Salt and freshly ground black pepper
  • Half and half
  • Refrigerated three cheese tortellini
  • Kale
  • Parmesan

Tortellini with Butternut Squash Kale and Bacon close up image

How to Make this One Pan Tortellini Recipe

  • Heat skillet over medium-high heat.
  • Cook bacon until crisp. Transfer while leaving drippings in pan.
  • Saute onion then saute squash and garlic.
  • Add in chicken broth, thyme, sage and nutmeg, salt and pepper. Bring to a boil then reduce heat to medium-low.
  • Simmer, covered, until squash is nearly tender.
  • Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover and simmer until tortellini is cooked through, tossing once halfway through.
  • Off heat toss in parmesan cheese and half of the bacon.
  • Top with remaining bacon and serve warm.

Tortellini with Butternut Squash Kale and Bacon in a large skillet

Skillet dinners are totally my thing and this one is the perfect example as to why. All those flavors simmer together and you end with a skillet full of goodness!

Add this one to the menu, it’s a seriously satisfying fall tortellini dinner! I mean it has bacon so we know from the beginning it’s good, right?

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One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

4.89 from 9 votes

This is such a hearty and satisfying fall tortellini dinner! The flavors here all pair so well together. And bonus, it's all cooked in one pan so you don't have a mess of a kitchen to clean up afterward.

Course: Main Course
Cuisine: American
Keyword: Tortellini
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 505 kcal
Author: Jaclyn

Ingredients

  • 6 slices bacon, chopped
  • 1 cup chopped yellow onion
  • 3 cups 1/2-inch diced, peeled and seeded butternut squash
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 tsp minced fresh sage and thyme*
  • 1 fair pinch nutmeg
  • Salt and freshly ground black pepper
  • 1/2 cup half and half
  • 1 (9 oz) pkg refrigerated three cheese tortellini (use one that cooks within 7 - 10 minutes)
  • 4 cups (4 oz) chopped kale (thick ribs removed), rinsed and drained
  • 1/3 cup packed finely shredded parmesan cheese

Instructions

  1. Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat. 

  2. Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan. 

  3. Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).

  4. Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes. 

  5. Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.

  6. Cover and simmer 10 - 12 minutes until squash is nearly tender. 

  7. Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through. 

  8. Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed. 

  9. Top with remaining bacon and serve warm.


  10. *I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.

  11. Recipe source: Cooking Classy

Recipe Notes

Prep time saving tip: buy pre-cut fresh butternut squash.

Nutrition Facts
One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
Amount Per Serving
Calories 505 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 62mg 21%
Sodium 688mg 29%
Potassium 760mg 22%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Sugars 6g
Protein 16g 32%
Vitamin A 283.3%
Vitamin C 72.6%
Calcium 33.1%
Iron 18.2%
* Percent Daily Values are based on a 2000 calorie diet.

20 comments

  • Kate: Will it affect cooking time if spinach is used instead of kale? November 17, 2018 at 9:25am Reply

    • Jaclyn: Spinach usually cooks in just a few minutes. November 17, 2018 at 10:09am Reply

  • Rachael: This is a ‘pretty’ dish :)) the taste was good .. the kale is a good add.. but it’s a bit bland to me and seemed to need some pizzazz .. maybe another spice .. or more bacon… it’s easy enough to make so once I figure it out I’ll give it another try September 18, 2018 at 9:06am Reply

  • Kristin: I’m curious to make this, but I’m wondering how the leftovers would be. May 19, 2018 at 10:05pm Reply

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