Recipe: Creamy Skillet Tortellini with Sweet Potato and Spinach

updated May 1, 2019
Creamy Tortellini with Sweet Potato and Spinach
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(Image credit: Casey Barber)

One-pot pasta recipes have been making their way into our kitchens with increasing regularity over the past few years, and with good reason — it seems like such a small thing, but nixing that big pot of boiling water somehow seems to make weeknight dinners that much easier. And this might just be my wishful thinking, but it feels like the more vegetables you throw into the skillet with your pasta, the better the dish tastes in the end.

(Image credit: Casey Barber)

That’s the thinking behind this tortellini dish, anyway. Sweet potato cubes soften and melt into a creamy sauce, while spinach makes the final product even more substantial. Other greens can play here, too — just keep a little extra broth on hand if heartier leaves, like kale, soak up more liquid as they braise.

Creamy Tortellini with Sweet Potato and Spinach

Serves 4

Nutritional Info


  • 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


  • 1

    (12-ounce) bag frozen cheese tortellini


  1. Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.

  2. 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.

  3. 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.

  4. Stir in the half-and-half, then cover once more and bring the liquid to a simmer.

  5. Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.

  6. Serve immediately.