Garlic Butter Beef Spinach Tortellini

This garlicky butter beef and spinach tortellini is one of those comforting weeknight dinners that warms everyone at the table without demanding too much time or fuss. The creamy sauce practically hugs every cheesy tortellini, and you get these little pops of brightness from fresh spinach and parsley. Truly, it is a one-pan wonder I love pulling together on busy days when I want something hearty but still a bit special.

It started as a way to use up some leftover tortellini but my family fell for it fast I have made it through everything from snow days to hurried weeknights and it always brings everyone together around the table

Ingredients

• Ground beef: brings savory protein and soaks up all the buttery flavor Choose 85 percent lean for the juiciest bites
• Olive oil: helps caramelize the meat and keeps everything from sticking Go for extra virgin if you have it
• Garlic: minced for a punch of bold flavor Use fresh for best results and skip pre-chopped jars
• Italian seasoning: infuses herbs into every bite A blend with oregano and basil is my favorite
• Salt: brings out every ingredient’s flavor Use fine sea salt to taste
• Black pepper: adds a gentle heat and some depth Always use freshly cracked for best aroma
• Red pepper flakes: add a welcome spark of gentle heat Optional for families who like a mellow dish
• Refrigerated cheese tortellini: offers pillowy pockets of cheesy goodness Fresh versions cook in just a few minutes and are perfect for busy nights
• Beef broth: ties everything together into a robust savory sauce Look for low sodium to control saltiness
• Unsalted butter: gives the dish its creamy richness European style butter adds even more flavor
• Fresh spinach: wilts quickly and adds color plus a burst of nutrients Pick crisp dark green leaves at the store
• Grated Parmesan cheese: coats every bite with salty creamy finish Always grate fresh if you can
• Fresh parsley: brightens things in the last step Flat leaf parsley is more flavorful

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of salted water to a full boil Drop in the tortellini and cook just until they float to the surface This usually takes three to five minutes Drain well and reserve about one cup of the pasta water Set tortellini aside

Brown the Beef:

Heat the olive oil in a large skillet over medium high Add the ground beef and break it up with a spatula as it cooks Cook for six to seven minutes until all the meat is browned and any excess liquid has evaporated Get a little crisp on the edges for best flavor

Season the Beef:

Sprinkle in Italian seasoning salt black pepper and red pepper flakes Stir them right into the meat so every bit is seasoned well Let the spices cook for about one minute to unlock their full aroma

Add the Garlic:

Add minced garlic right to the hot pan Sauté it just until fragrant and soft which takes about one minute Stir constantly to keep it from browning or burning

Pour in the Broth:

Carefully pour beef broth into the pan to deglaze Use a spatula to scrape any browned bits off the bottom Add some reserved pasta water now if you want a creamier sauce Simmer about two minutes so flavors can blend

Add Butter and Spinach:

Drop the butter into the simmering skillet and stir to melt fully Once melted add handfuls of fresh spinach Stir gently until spinach wilts and turns deep green

Combine Tortellini with Sauce:

Toss the drained tortellini right into the skillet Give everything a good but gentle mix The pasta should be glossy and well coated in sauce

Add Parmesan and Parsley:

While still hot sprinkle in grated Parmesan and fresh parsley Mix just enough so the cheese melts into the sauce and the parsley brings a burst of color

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My absolute favorite part is how the butter wraps everything in velvet richness Parmesan takes it over the top My kids go wild for the oozing cheese tortellini and little flecks of green spinach serve as my quiet way of sneaking in more veggies

Storage Tips

Once cool store leftovers in an airtight container in the refrigerator This dish keeps well up to three days Reheat gently on the stove or in the microwave adding a splash of water or broth to loosen the sauce

Ingredient Substitutions

You can swap in ground turkey or chicken for the beef if you want something lighter If you cannot find beef broth chicken broth works fine instead Fresh tortellini can be swapped with frozen pasta just add an extra minute or two to the boiling

Serving Suggestions

I love serving this with a big leafy salad and some crusty bread to mop up the sauce For a heartier meal top each bowl with extra Parmesan or a big spoonful of ricotta

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Cultural and Historical Context

Tortellini comes from the Emilia Romagna region of Italy and is traditionally stuffed with cheese or pork Using tortellini in a skillet dinner like this is definitely an Italian American twist but it captures all the cozy dairy rich flavor the pasta is known for Garlic butter sauces are embraced everywhere for good reason and combining them with beef makes this feel special and almost festive

Recipe FAQs

→ Can I use frozen tortellini instead of refrigerated?

Yes, you can substitute frozen tortellini. Boil according to the package instructions before combining with the other ingredients.

→ What’s the best way to reheat leftovers?

Warm gently on the stovetop with a splash of broth or water to keep the pasta moist and prevent sticking.

→ Can I add more vegetables?

Absolutely. Sautéed mushrooms, bell peppers, or zucchini work nicely in this dish for extra color and texture.

→ Is there a substitute for beef broth?

Chicken or vegetable broth can be used instead, or even a splash of pasta cooking water for added silkiness.

→ How do I keep the tortellini from overcooking?

Cook tortellini until just tender, then toss with the sauce right before serving to preserve their texture.