Creamy Skillet Tortellini with Sweet Potato And Red Kale

Creamy Skillet Tortellini With Sweet Potato and Red Kale is a hearty and delicious meal that will satisfy your appetite.

The tortellini is cooked to perfection, with a creamy sauce made with cream and chicken broth combined with sweet potato, and leafy red kale creates a perfect balance of flavors and textures.

---

---

The addition of fresh rosemary adds a savory and aromatic touch to the dish, elevating it to another level of deliciousness.

---

---

This easy to prepare dish is not only an option for a quick weeknight dinner but it also makes for a great addition to any dinner table.

So, grab a skillet and indulge in this delicious and comforting dish.

---

Cook’s Notes

If you have no red kale in the fridge, you can use green kale. Or if kale is not a favorite of yours, you can use one of the following leafy greens:

• Arugula
• Butterhead lettuce
• Watercress
• Swiss chard
• Beet greens
• Bok choy
• Mustard greens

---

Creamy Skillet Tortellini with Sweet Potato And Red Kale

1 tablespoon olive oil

1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes

1 tablespoon fresh rosemary, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup chicken stock or broth, can opt for vegetable broth

1 large bunch red kale (5-ounces) rinsed and chop into bite-sized pieces (leaves and stems together)

1/2 cup half-and-half

1 (12-ounce) bag frozen cheese tortellini, can also use fresh refrigerated tortellini

1/4 cup Parmesan cheese, shredded

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

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.

Uncover the skillet and add the chicken broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the kale in handfuls, stirring until leaves wilt, 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. Add the Parmesan cheese and mix in.

---

Try These Sweet Potato & Kale Favorites

• Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing
• One Skillet Creamy Gnocchi With Italian Sausage & Kale
• Purple Sweet Potato Kale Cashew & Chicken Salad
• Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing

---

More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini