Ingredients

• 1 lbs ground beef
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 20 oz package refrigerated cheese tortellini
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

• Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, carefully drop in the tortellini and cook according to the package instructions.
• Typically, it’ll take about 3-5 minutes for the tortellini to float to the surface and be perfectly tender. Once done, drain the pasta, but make sure to save about a cup of the cooking water. Set it aside for later trust me, it’ll help make the sauce even creamier!
• While your tortellini is cooking, grab a large skillet and heat up the olive oil over medium-high heat. Add in the ground beef and let it cook, breaking it apart with your spatula as it browns. Stir occasionally, and don’t be afraid to get a little crispy bit in there for added flavor. After about 6-7 minutes, the beef should be nice and golden, and you can move on to the next step.
• Once the beef is browned, sprinkle in the Italian seasoning, salt, black pepper, and red pepper flakes (if you’re in the mood for a little heat!). Stir everything together, letting the spices infuse into the meat. This is where the magic happens, and your kitchen will start to smell absolutely amazing!
• Now, toss in the minced garlic. Sauté for about 1 minute, or until the garlic becomes fragrant be careful not to burn it, though! Garlic cooks quickly, and you want it to release its sweet, savory aroma without turning bitter.
• Next, pour in the beef broth. Let the mixture come to a gentle simmer. At this point, you can also add that reserved pasta water if you want to add a little extra liquid. Give everything a good stir and allow the flavors to meld together.
• Now, it’s time to add the real richness! Stir in the butter and let it melt into the broth, creating a velvety base. Then, gently toss in the fresh spinach. It will wilt down quite quickly, so give it a stir until it’s all nicely incorporated into the sauce.
• At this point, your tortellini should be ready to go! Add it directly to the skillet with the beef and spinach mixture. Toss gently, making sure each piece of tortellini gets coated with that beautiful, garlicky, buttery sauce.
• Once everything is well combined, sprinkle the grated Parmesan cheese over the top. Stir it in to add a salty, creamy richness. Don’t forget the fresh parsley! Sprinkle it on top for a touch of color and freshness.

Notes

• 3-16-25
• I halved this recipe
• I added:
• 1/2 tsp Basil, Dried
• 1/2 tsp Oregano, Med, Dried
• 1/2 tsp Thai Chili Powder instead of Red Chili Flakes
• 1 Roma Tomato, Diced

Photos