Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach
Rich, savory, and comforting, this creamy garlic butter beef tortellini with Italian sausage and spinach is a fast and easy skillet meal. It comes together in about 30 minutes, making it perfect for busy weeknights and a true crowd-pleaser.
Equipment
- Large pot
- Large skillet
- Wooden Spoon or Spatula
- Whisk
- Tongs
Ingredients
For the Meat
- 1 lb ground beef 80/20 recommended
- 0.5 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 3 cloves garlic minced
- salt and black pepper to taste
For the Sauce
- 3 tbsp salted butter
- 1.5 cups heavy cream
- 0.5 cup chicken or beef broth
- 0.5 cup grated Parmesan cheese
- 4 oz cream cheese softened
- 0.5 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
For the Pasta
- 20 oz cheese tortellini fresh or frozen
- 2 cups baby spinach
- 0.5 cup shredded mozzarella optional
Garnish (Optional)
- fresh parsley chopped
- extra Parmesan
Instructions
- Step 1: Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add your tortellini and cook according to the package instructions until al dente (a minute or two less than recommended). Drain it well and set it aside.
- Step 2: Brown the Beef & Sausage: In a large, deep skillet, drizzle in your olive oil and heat it over medium heat. Add the ground beef and Italian sausage, breaking up the meat as it cooks until nicely browned. Drain any excess fat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Step 3: Make the Creamy Garlic Butter Sauce: Add the salted butter directly into the skillet with the meat. Once melted, pour in the heavy cream and chicken or beef broth, stirring well. Whisk in the softened cream cheese until completely smooth. Stir in the grated Parmesan cheese, Italian seasoning, and optional crushed red pepper flakes. Simmer gently for a few minutes, stirring occasionally, until the sauce thickens slightly to coat the back of your spoon.
- Step 4: Combine Everything: Add the cooked and drained tortellini into the skillet with the sauce. Pile in the fresh baby spinach. Gently toss everything together using tongs until the spinach wilts and every piece of tortellini is beautifully coated. If desired, stir in the shredded mozzarella until melty and stretchy.
- Step 5: Serve & Garnish: Dish out generous portions. Garnish with fresh chopped parsley and an extra dusting of Parmesan. Serve immediately.
Notes
This recipe is highly versatile: swap ground beef/sausage for ground turkey, chicken, or even steak tips. Add other vegetables like sautéed mushrooms, bell peppers, or frozen peas. Explore different Italian cheeses like Fontina or Provolone instead of just Parmesan. Adjust red pepper flakes to your desired spice level. For best results, don't overcook the tortellini (undercook it slightly as it will finish cooking in the sauce), drain excess fat from the meat, and use softened cream cheese for a smooth, lump-free sauce. Always taste your sauce and adjust seasoning as needed. Serve immediately for the best texture and flavor.
Store any leftover tortellini in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm portions in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce if it's too thick. While not typically recommended due to potential sauce separation, you can freeze leftovers in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a bit of fresh cream if needed. For convenience, you can cook the meat mixture and make the sauce a day ahead and store it separately in the fridge; then, cook the tortellini and spinach just before serving to combine everything.