Ingredients
Scale
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 large sweet potato, peeled and diced (about 1.5 cups)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1.5 cups vegetable or chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 5 ounces fresh spinach
- 1/2 teaspoon dried thyme
Instructions
- Step 1: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced sweet potato and sauté for 5 to 7 minutes until the edges are starting to soften.
- Step 2: Add the minced garlic and dried thyme to the skillet and cook for 30 seconds until fragrant. Pour in the vegetable broth and bring the mixture to a rapid simmer.
- Step 3: Add the refrigerated tortellini to the simmering broth. Cover the skillet and cook for 5 to 8 minutes, stirring occasionally, until the tortellini is tender and the liquid has reduced and thickened into a light sauce.
- Step 4: Reduce the heat to low. Stir in the heavy cream and the fresh spinach. Cook, uncovered, just until the spinach has fully wilted (1 to 2 minutes).
- Step 5: Taste the sauce and season generously with salt and black pepper as needed. Serve immediately while hot.
Notes
- Store leftovers airtight in the refrigerator for up to 3 days, keeping in mind the tortellini will absorb most of the sauce as it cools.
- To reheat leftovers, use the stovetop over low heat, adding a small splash of extra broth or cream to restore the luxurious, creamy consistency.
- Enhance the finished skillet by topping individual servings with toasted walnuts or a generous sprinkle of fresh Parmesan cheese for added texture and sharpness.
- Chef's Tip: Ensure your sweet potato dice is uniform for even cooking; if they are still very firm after sautéing, cover the skillet briefly to steam-soften them before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American