Garlic Butter Beef and Spinach Tortellini is a quick and tasty meal that brings together juicy bits of beef, tender spinach, and cheese-filled tortellini all tossed in a rich garlic butter sauce. The flavors are simple but packed with comfort, making it a perfect weeknight dinner that feels a little special without the fuss.
I love how this dish comes together in just one pan—it’s one of those meals I turn to when I want something satisfying and easy. The garlic butter gives everything a warm, cozy flavor, and the spinach adds a fresh pop of color and nutrition. Plus, the beef adds just the right amount of heartiness to make it feel like a proper meal.
My favorite way to serve this is with a sprinkle of Parmesan on top and a side of crusty bread to soak up all that buttery garlic goodness. It’s a dish that always gets compliments around the table and leftovers that I’m happy to have the next day. If you like simple but delicious meals, this one is for you!
Key Ingredients & Substitutions
Ground Beef: This adds great flavor and protein. If you prefer leaner or different meat, try ground turkey or chicken. For a vegetarian option, use plant-based crumbles or mushrooms.
Tortellini: Cheese-filled refrigerated tortellini works best here for creaminess. You can swap with spinach or mushroom tortellini for a twist, or use ravioli if you want a different shape.
Fresh Spinach: It brings color and lightness. If you don’t have fresh, frozen spinach works fine—just thaw and squeeze out excess water.
Garlic & Butter: Key for that rich, tasty sauce. Use unsalted butter so you control salt levels. Fresh garlic is best, but garlic powder can be a quick substitute.
Heavy Cream & Parmesan: These make the sauce smooth and cheesy. For a lighter version, try half-and-half or milk, but the sauce won’t be as thick. Grated Parmesan can be swapped with Pecorino Romano if you like a sharper taste.
How Can I Make the Garlic Butter Sauce Rich and Creamy Without Burning the Garlic?
Garlic adds amazing flavor but burns easily and becomes bitter. Here’s how to keep it perfect:
- After cooking the beef, reduce the heat to medium before adding butter and garlic.
- Use fresh minced garlic and add it once butter is melted.
- Stir constantly and cook for about 1 minute only—once fragrant, it’s time for the next step.
- Add liquids like cream right after to cool down the pan and stop garlic from overcooking.
This careful timing ensures the sauce stays smooth and flavored just right without bitterness.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for browning beef and cooking the sauce all in one pan.
- Medium pot – you’ll cook the tortellini here, so choose one that holds water well without boiling over.
- Wooden spoon or heat-safe spatula – great for stirring the beef and sauce without scratching your pan.
- Colander – handy for draining the cooked tortellini quickly and easily.
- Measuring cups and spoons – help you get the butter, cream, and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, herby flavor that pairs well with the creamy sauce.
- Add sun-dried tomatoes instead of fresh diced tomatoes to boost a rich, slightly tangy taste.
- Mix in sautéed mushrooms for extra earthiness and a meatier texture.
- Stir in crushed red pepper flakes if you like a bit of heat and warmth.
How to Make Garlic Butter Beef and Spinach Tortellini
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 package (9–12 oz) refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for serving
- ½ cup diced tomatoes (optional)
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning or dried basil
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish, including browning the beef, preparing the sauce, cooking tortellini, and tossing it all together. It’s a quick and tasty meal you can have on the table in under half an hour!
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned all over and cooked through — about 5 to 7 minutes. Season it with salt, pepper, and Italian seasoning. Once done, remove the beef from the skillet and set it aside.
2. Make the Garlic Butter Sauce:
Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook, stirring, until fragrant but not burnt — about 1 minute. If using, add diced tomatoes and red pepper flakes, and sauté for 1-2 minutes.
3. Add Cream and Cheese:
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts smoothly and the sauce becomes creamy.
4. Cook the Spinach and Tortellini:
Add the fresh spinach to the creamy sauce and cook just until it wilts. Meanwhile, cook the tortellini in a separate pot according to the package directions until al dente. Drain the tortellini well.
5. Combine and Serve:
Return the cooked ground beef to the skillet, add the drained tortellini, and gently toss everything to coat the tortellini in the sauce. Taste and adjust seasoning with salt and pepper if needed. Remove from the heat, sprinkle with chopped parsley and extra Parmesan if desired, and serve immediately.
Can I Use Frozen Tortellini for This Recipe?
Yes! You can use frozen tortellini—just cook it according to package instructions before adding it to the sauce. No need to thaw beforehand; just add extra cooking time if needed.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, plant-based meat alternatives, or extra vegetables like zucchini or bell peppers for a delicious vegetarian twist.
Can I Use Milk Instead of Heavy Cream?
You can, but the sauce will be less creamy and rich. To help thicken it, add a small amount of flour or cornstarch mixed with water while simmering.
