One-Pot Organic Tortellini with Crispy Prosciutto & Sweet Peas
Luxurious in taste but refreshingly simple to make, this cozy one-pot wonder is the kind of weeknight dinner that feels like a special occasion without the stress or stack of dishes. It all starts with golden, crisp shards of organic prosciutto, which lend a savory depth and irresistible crunch. Next, pillowy organic cheese tortellini are stirred in, bringing richness and comfort with every bite. Sweet green peas add a delicate pop of color and freshness, balancing the dish beautifully.
Everything simmers together in a silky, nourishing sauce made with Kettle & Fire chicken bone broth, Organic Valley heavy cream, and a touch of fresh lemon juice for brightness. The result is a warm, creamy bowl of goodness that’s not only full of flavor, but also packed with clean, high-quality ingredients that support healing and energy — perfect for busy days when you still want to eat well.
For a finishing touch, I love serving this dish alongside a crisp bed of peppery arugula or a few spears of lightly seared asparagus. The greens cut through the creaminess and make the whole meal feel vibrant and complete.
Whether you’re cooking for your family, preparing meals ahead, or just craving a cozy bowl of something that feels indulgent but fuels your body with goodness — this dish delivers.
My Favorite Brands to Use in This Recipe:
- Organic Cheese Tortellini (365 by Whole Foods Market) – 365 by Whole Foods Market Organic Cheese Tortellini is made with simple, high-quality ingredients you can feel good about. The pasta is crafted from organic durum wheat semolina and organic eggs, and the filling features a blend of organic cheeses like ricotta, Emmental, fontal, and provolone, free from synthetic additives or preservatives. With organic turmeric for color and no artificial ingredients, it’s a wholesome, nourishing alternative to conventional tortellini, perfect for quick meals that don’t compromise on quality or flavor.
- Kettle & Fire Organic Bone Broth – Made from slow-simmered, grass-fed bones, this broth is packed with collagen, minerals, and amino acids that support gut health and immunity. It’s also certified organic and free from artificial flavors or preservatives, making it a superior choice for rich, nourishing soups and one-pan meals.
- Organic Valley Heavy Cream – I opt for Organic Valley’s heavy cream because it comes from pasture-raised cows and is never made with antibiotics or synthetic hormones. It’s a cleaner, more ethical choice, and the taste is richer and creamier too!
- Organic Vegetables – Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bite.
- Organic Dry Aged Prosciutto – Clean, elevated take on the classic Italian delicacy. Made from ethically raised, organic pork and traditionally dry, aged for deep, nuanced flavor, each slice is rich, tender, and naturally free of synthetic nitrates, preservatives, and antibiotics.
One-Pot Tortellini
Ingredients
- 1 1/2 tbsp Butter
- 4 slices Organic Prosciutto
- 1 Shallot
- 16 ounces Organic Tortellini
- 2 cup Frozen Peas
- 1 cup Kettle & Fire Bone Broth
- 1 cup Organic Valley Heavy Cream
- 1/4 tsp Nutmeg (optional)
- Salt & Pepper
Instructions
- In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto in a single layer and cook until golden and crisp, 2–4 minutes, flipping halfway through. Use a spatula to press down occasionally for even crisping. If the fat starts to smoke, lower the heat.
- Transfer the crispy prosciutto to a plate, leaving the rendered fat in the pan.
- Add the chopped shallot to the skillet and sauté until softened, 2–4 minutes. If the pan looks dry, add another ½ tablespoon of butter.
- Stir in the tortellini, peas, chicken broth, heavy cream, and nutmeg (if using). Season with salt and black pepper.
- Simmer over medium-high heat, stirring occasionally, until the tortellini are tender and the peas are bright — about 3–5 minutes. The sauce will continue to thicken slightly as it cools.
- Turn off the heat. Taste and adjust seasoning as needed.
- Top with crumbled prosciutto just before serving.