Creamy Tortellini bursting with cheesy tortellini, Italian sausage, sweet potatoes, spinach and bacon all made in one skillet in under 30 minutes for a new favorite dinner that’s quick, easy and insanely delicious.  Winning! This Creamy Tortellini Toscana It’s loaded with flavor and texture and is virtually a meal-in-one.  You can customize the protein and veggies because this Creamy Tortellini skillet is all about those tender, pillowy tortellini and lusciously creamy sauce.

16 oz. hot Italian bulk sausage

1/2 large onion (chopped)

1 large sweet potato (about 3/4 - 1 pound) (peeled and cut into 1/2-1-inch cubes)

3-4 garlic cloves (minced)

1/2 tsp EACH EACH dried parsley, dried rosemary, salt

1/4 teaspoon pepper

2 1/2 cups low sodium chicken broth

1 cup half and half

1 1/2 tablespoons cornstarch

1 20 oz. bag quality refrigerated cheese tortellini

1/3 cup freshly grated Parmesan cheese

3 heaping cups baby spinach (torn into pieces)

4-6 bacon strip (cooked and crumbled)

chopped parsley

freshly grated Parmesan

Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through.
Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly.
Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency.
Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.