This Skillet Tortellini with Sweet Potato and Spinach is a tasty one-pan meal! It combines soft tortellini with sweet and creamy sweet potatoes and fresh spinach for a colorful dish.
I love how quick this dish comes together! Just sauté everything in one skillet—it’s perfect for busy nights when you still want something yummy and satisfying.
Key Ingredients & Substitutions
Tortellini: Using refrigerated cheese tortellini makes this dish quick and easy. If you can’t find it, frozen tortellini works too. For a twist, try using tortellini filled with spinach or meat.
Sweet Potato: These add a lovely sweetness and texture. If you prefer a different flavor, you can swap them for butternut squash or even regular potatoes – just adjust the cooking time as needed.
Spinach: Fresh spinach is ideal for its vibrant color and nutrients. If you’re in a pinch, frozen spinach can be a good alternative. Make sure to thaw and squeeze out excess water before adding it to the dish.
Heavy Cream: This adds creaminess to the sauce. For a lighter option, use half-and-half or even a plant-based cream. You can also skip cream altogether and use more broth for a lighter dish.
Olive Oil: This is perfect for sautéing vegetables. If you prefer, you can use avocado oil or even butter for added flavor. Both work well in this recipe.
How Do I Make Sure My Sweet Potatoes Cook Properly?
Cooking sweet potatoes just right is key to this recipe. You want them soft but not mushy. Follow these steps for the best results:
- Dice sweet potatoes into small, even cubes. This helps them cook faster and evenly.
- Sauté them in olive oil over medium heat for 5-7 minutes at the start. This pre-cooks them a bit.
- Cover the skillet while simmering with broth. This traps steam and helps the sweet potatoes soften in about 8-10 minutes.
- Check for tenderness with a fork. They should be soft enough to pierce easily but still hold their shape.
By following these tips, your sweet potatoes should be perfectly cooked, ready to mix with the tortellini and spinach for a delicious meal!
How to Make Skillet Tortellini With Sweet Potato And Spinach
Ingredients You’ll Need:
For the Dish:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 2 cups sweet potato, peeled and diced into small cubes
- 3 cups fresh spinach, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green peas (fresh or frozen)
- 1 1/4 cups vegetable broth or water
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (such as basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This delicious skillet tortellini takes around 30 minutes to prepare and cook. It involves about 10 minutes of prep time to chop the vegetables and then 20 minutes of cooking time. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sautéing Sweet Potatoes:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes. Sauté them for about 5-7 minutes, stirring occasionally, until they begin to soften. This step builds flavor and helps the sweet potatoes cook evenly.
2. Adding Onion and Garlic:
Next, toss in the finely chopped onion and minced garlic. Cook for another 2-3 minutes until the onions become translucent and fragrant. This is where your kitchen begins to smell amazing!
3. Mixing in the Greens:
Add the green peas, along with the dried Italian herbs, salt, and pepper to the skillet. Give it a good stir to combine everything well.
4. Simmering with Broth:
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 8-10 minutes. This will soften the sweet potatoes to that perfect tender state.
5. Adding Tortellini:
Now, it’s time to add the refrigerated tortellini. Stir gently to mix it in with the vegetables, ensuring everything is well coated with the broth.
6. Creamy Spinach Addition:
Pour in the heavy cream and add the chopped spinach to the skillet. Stir occasionally as it cooks, allowing the tortellini to heat through and the spinach to wilt, which should take about 3-5 minutes.
7. Final Touches:
Adjust the seasoning with more salt and pepper if needed. Taste it to make sure it’s just right for you!
8. Serve and Enjoy:
Remove the skillet from the heat. If you like, top your dish with freshly chopped parsley and grated Parmesan cheese for extra flavor. Serve warm straight from the skillet and enjoy the colorful, creamy goodness!
Bon appétit! Enjoy your creamy, colorful skillet tortellini with sweet potato and spinach!
Can I Use Different Types of Tortellini?
Absolutely! While this recipe calls for cheese tortellini, you can use any variety you prefer, such as spinach, mushroom, or even meat-filled tortellini. Just adjust the cooking time if using frozen tortellini, as they may take a few more minutes to heat through.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can replace heavy cream with half-and-half or a plant-based cream. For a healthier twist, you could also use a blend of yogurt and a bit of broth to achieve creaminess without the extra calories.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat on the stove over low heat, stirring occasionally. You might need to add a splash of broth or cream to bring back the creaminess.
Can I Add More Vegetables?
Absolutely! This dish is very versatile. Feel free to add other veggies like bell peppers, zucchini, or kale. Just be sure to adjust cooking times slightly for any additional ingredients, so everything is cooked evenly.
