Creamy Skillet Tortellini with Sweet Potato and Spinach
Creamy Skillet Tortellini with Sweet Potato and Spinach is a delightful dish that offers comfort and flavor in every bite. This recipe combines tender cheese tortellini with vibrant baby spinach and the earthy sweetness of sweet potatoes, resulting in a harmonious blend of flavors and textures. Perfect for any occasion, from cozy weeknight dinners to special gatherings, this dish is sure to satisfy both the palate and the soul. With its creamy sauce and wholesome ingredients, Creamy Skillet Tortellini with Sweet Potato and Spinach is a comforting and delicious meal that will leave you craving for more.
Equipment
- 1 heavy-bottomed 10- or 12-inch skillet
Ingredients
- 1 tablespoon olive oil
- 1 large sweet potato about 3/4 to 1 pound, peeled and cut into 1-inch cubes
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken or vegetable broth
- 1 5-ounce bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
- 1/2 cup half-and-half
- 1 12-ounce bag frozen cheese tortellini
Instructions
- Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
- Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
- Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.
- Stir in the half-and-half, then cover once more and bring the liquid to a simmer.
- Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.
- Serve immediately.