Heat olive oil in a large skillet over medium heat.

Peel sweet potato, rinse and cut into 1/2 inch cubes. Toss into hot skillet. Season with salt and pepper and cover. Stir occasionally and cook for 5-6 minutes, allowing potato to soften.

Remove cover and add broth. Deglaze the pan by scraping with a spatula until browned bits have been removed. Stir in spinach and allow to wilt.

Pour in half-and-half, cover. Bring to a simmer and then add tortellini. If frozen, cook for 10-15 minutes. If not frozen, it will only take a few minutes to fully cook tortellini.

Serve warm with berries on the side.