- 1 tbsp olive oil
- 1 large sweet potato (~1 lb), peeled and cut into 1-inch cubes
- 1-1/2 tsp dried rosemary
- 1/4 tsp ground black pepper
- 1 cup chicken or vegetable broth
- 5 ounces baby spinach
- 2/3 cup half-and-half
- 19-ounce bag frozen cheese tortellini
Heat the oil in a large skillet over medium heat. Stir in sweet potatoes, rosemary, and pepper. Cover and cook for about 5 minutes, stirring occasionally, until potatoes start 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 and bring to a simmer.
Uncover and stir in the tortellini. Cook, stirring frequently, for 10-15 minutes until the tortellini are plump and cooked through. Serve immediately.
4-6 servings
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Adapted from The Kitchn (https://www.thekitchn.com/)