Creamy Skillet Tortellini with Sweet Potato and Spinach

Imagine sinking your fork into tender tortellini coated in a velvety cream sauce, nestled alongside caramelized sweet potato chunks and wilted spinach that adds the perfect fresh contrast. This Creamy Skillet Tortellini with Sweet Potato and Spinach is a one-pan wonder that transforms simple ingredients into a restaurant-worthy meal with minimal effort. The subtle sweetness from the roasted sweet potatoes balances beautifully with the savory cream sauce, while the spinach adds color, nutrition, and a pleasant texture contrast. You’ll learn how to create this comforting skillet dinner that comes together in under 30 minutes for those busy weeknights when you crave something satisfying yet simple.

Why You’ll Love This Recipe

This Creamy Skillet Tortellini with Sweet Potato and Spinach is about to become your new favorite comfort food for several compelling reasons. First, it’s a complete meal in one pan, which means minimal cleanup after enjoying your delicious dinner. The contrasting textures make every bite interesting – from the pillowy tortellini to the tender-firm sweet potato chunks and the silky wilted spinach.

The flavor profile is equally impressive, combining earthy sweet potatoes, savory cheese-filled pasta, and a garlic cream sauce that ties everything together beautifully. It’s versatile enough to serve as a vegetarian main dish that even meat-lovers will crave, or as a spectacular side dish alongside a simple protein.

Perhaps best of all, this skillet pasta dish strikes that perfect balance between feeling indulgent while incorporating nutritious vegetables. The sweet potatoes provide fiber and vitamins, while the spinach adds iron and antioxidants to your creamy pasta creation.

Ingredients

For this Creamy Skillet Tortellini with Sweet Potato and Spinach, you’ll need:

• 16 oz (450g) refrigerated cheese tortellini
• 1 large sweet potato (about 12 oz/340g), peeled and cut into ½-inch cubes
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) vegetable broth
• 4 oz (115g) fresh spinach (about 4 cups packed)
• ½ cup (50g) grated Parmesan cheese, plus more for serving
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)

The refrigerated tortellini provides convenience without sacrificing quality, while fresh spinach wilts perfectly into the cream sauce. Sweet potatoes add a nutritional boost and natural sweetness that balances the savory elements of this skillet pasta dinner.

Pro Tips

Properly Cook Sweet Potatoes: The key to this Creamy Skillet Tortellini with Sweet Potato and Spinach is getting your sweet potatoes cooked perfectly. Start by cutting them into uniformly sized cubes (about ½-inch) to ensure even cooking. When sautéing them in the skillet, resist the urge to stir too frequently – allowing them to develop a slight caramelization on one side before turning creates better flavor and texture. They should be fork-tender but still hold their shape when the dish is complete.

Create a Silky Cream Sauce: For the smoothest, most flavorful sauce, add the cream gradually while stirring constantly. This prevents the sauce from breaking and ensures even incorporation. Let it reduce slightly before adding the Parmesan, which will help thicken the sauce naturally. If your sauce seems too thin, simmer it for a few additional minutes before adding the pasta. If it’s too thick, add a splash of the reserved pasta water to reach your desired consistency.

Perfectly Time Your Spinach Addition: Add the spinach at the very end of cooking, just before serving. Spinach wilts extremely quickly in hot liquid, and overcooked spinach loses its vibrant color and becomes mushy. Gently fold it into the hot pasta and sauce, and remove the skillet from heat while the spinach is still bright green but just wilted. The residual heat will continue to cook it perfectly.

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente, usually 2-3 minutes for fresh tortellini. Before draining, reserve ½ cup of pasta water. Drain tortellini and set aside.

Step 2: While water is coming to a boil, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potato cubes and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until sweet potatoes are tender and beginning to caramelize on the edges.

Step 3: Add remaining tablespoon of olive oil and minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Step 4: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half, about 2-3 minutes.

Step 5: Lower the heat to medium-low and slowly pour in the heavy cream while stirring constantly. Add the sage and red pepper flakes if using. Simmer gently for 2-3 minutes until the sauce begins to thicken slightly.

Step 6: Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach desired consistency.

Step 7: Add the cooked tortellini to the skillet and gently toss to coat with the creamy sauce. Let it simmer for 1-2 minutes to allow the tortellini to absorb some of the flavor.

Step 8: Add the fresh spinach on top and gently fold it into the hot pasta mixture until just wilted but still bright green, about 1-2 minutes. Remove from heat immediately to prevent overcooking the spinach.

Step 9: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with additional grated Parmesan cheese on top.

Variations

Protein-Packed Version: Transform this Creamy Skillet Tortellini with Sweet Potato and Spinach into a hearty meat version by adding 8 ounces of Italian sausage. Remove the casings and brown the sausage in the skillet before adding the sweet potatoes. The savory, herb-infused sausage complements the sweet potatoes beautifully while adding satisfying protein. Alternatively, add diced rotisserie chicken along with the tortellini for a quick protein boost.

Vegan Adaptation: Make this skillet pasta dinner completely plant-based by using vegan tortellini (many stores now carry these options) and substituting the cream with full-fat coconut milk or your favorite plant-based cream alternative. Replace the Parmesan with nutritional yeast or a vegan Parmesan substitute. The sweet potatoes and spinach already make this dish vegetable-forward, so the transition to vegan is seamless while maintaining the comforting creaminess of the original.

Seasonal Vegetable Swap: Keep this recipe in rotation year-round by swapping vegetables based on seasonal availability. In summer, replace sweet potatoes with zucchini and yellow squash. In fall, try butternut squash instead of sweet potato. In spring, add asparagus pieces or fresh peas along with the spinach for bright, seasonal flavor.

Storage and Serving

This Creamy Skillet Tortellini with Sweet Potato and Spinach can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to revitalize the sauce, as cream-based pasta dishes tend to thicken when chilled. Warm it gently on the stovetop or microwave on medium power, stirring occasionally to ensure even heating.

For a complete meal, serve this creamy tortellini skillet with a simple side salad dressed with lemon vinaigrette to cut through the richness. A slice of garlic bread makes an excellent accompaniment for soaking up any remaining sauce.

For an elegant presentation, serve this skillet pasta in shallow bowls topped with additional freshly grated Parmesan, a drizzle of good quality olive oil, and a sprinkle of red pepper flakes. A few fried sage leaves make a beautiful and flavorful garnish if you’re serving this for a special occasion or dinner party.

FAQs

Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works perfectly in this recipe. Simply cook according to package directions, which typically take 3-4 minutes longer than refrigerated varieties. Everything else in the recipe remains the same.

Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prepare components ahead of time. Cook the sweet potatoes and create the cream sauce base, then refrigerate. When ready to serve, reheat the sauce, add freshly cooked tortellini and spinach.

What can I substitute for heavy cream to make it lighter?
Half-and-half or whole milk can be substituted, though the sauce won’t be as rich. If using milk, you may need to add a tablespoon of flour to help thicken the sauce.

Is there a way to add more vegetables?
Absolutely! Bell peppers, mushrooms, or peas make excellent additions. Add firmer vegetables with the sweet potatoes and quick-cooking ones like peas with the spinach.

Can I use another leafy green instead of spinach?
Yes, kale or Swiss chard work well as substitutes. Kale will need 2-3 minutes longer to wilt properly, while Swiss chard cooks at a similar rate to spinach.

Conclusion

This Creamy Skillet Tortellini with Sweet Potato and Spinach is comfort food at its finest — a harmonious blend of cheese-filled pasta, naturally sweet vegetables, and a silky sauce that brings everything together in one satisfying skillet. It’s the kind of dish that transforms an ordinary weeknight into a special occasion while still being simple enough to prepare even when you’re short on time. The contrasting textures and balanced flavors make this a meal you’ll return to again and again, whether you’re cooking for yourself, your family, or guests you want to impress with minimal effort.

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