Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add 1 diced sweet potato, sautéing for 5-7 minutes until softened and slightly browned.

Stir in 2 minced garlic cloves, 1 teaspoon of dried thyme, and a pinch of salt and black pepper. Cook for about 1 minute until fragrant.

Pour in 1 cup of vegetable broth and 1 cup of heavy cream, bring to a gentle simmer, and stir frequently for about 2-3 minutes.

Add 9 ounces of cheese tortellini to the skillet, stirring gently to coat in the sauce. Cover and cook for 8-10 minutes.

Stir in 4 cups of fresh spinach, cooking for an additional 2 minutes until wilted.

Turn off the heat and mix in ½ cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.