Creamy Skillet Tortellini with Sweet Potatoes and Spinach
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
- Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
- 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.