5 from 1 vote

Sweet Potato Cheese Tortellini

By: Julia Pacheco
Sweet potato cheese tortellini is rich, creamy, and packed with cozy fall flavors.
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 4 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 large sweet potato, peeled and diced
  • 1 tbs olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried oregano
  • 1 cup chicken broth
  • 4 cups fresh spinach
  • ½ cup half and half
  • 14 oz cheese tortellini
  • parmesan cheese for topping

Instructions 

  • To a large saute pan or pot, add in the and oil once its hot add in the diced sweet potato and seasonings. Stir well and cover with a lid and let cook for 5-7 minutes or until the sweet potato is tender. Stir occasionally.
  • Add in the chicken broth and spinach stir well.
  • Add in the half and half and cheese tortellini stir well and let simmer uncovered for 8-11 minutes stirring occasionally until the liquid thickens and the tortellini is tender. Top with fresh parmesan cheese and enjoy!

Video

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 1319mg | Potassium: 514mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14990IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Lori says:

    5 stars

    I’ve never left a review on a recipe before, but this was so delicious and so easy, I just had to give it 5 stars. My adult daughter thought she didn’t like sweet potatoes, but after this dinner, she loves them. We can’t wait to make it again!

    Reply
  2. Maureen Dixon says:

    This recipe would not be suitable for a vegetarian due to the chicken broth. Sub veggie broth for vegetarians 🙂

    Reply
  3. Abbeydove says:

    I’m going to try this with frozen kale. I think it might be a little easier, and then it won’t go bad if I don’t get to it until later in the week!

    Reply