Garlic Butter Beef and Spinach Tortellini is a simple, tasty meal that brings together tender beef, fresh spinach, and cheesy tortellini all coated in a rich garlic butter sauce. It’s a perfect combo of creamy and hearty flavors with just a little green shining through for some freshness.
I love making this dish when I want dinner to feel cozy but don’t want to spend too long in the kitchen. The garlic butter sauce comes together quickly, and the beef adds a satisfying punch that makes this a real crowd-pleaser. I especially enjoy stirring it all up until the tortellini are warm and soft, soaking up every bit of that buttery garlic goodness.
For serving, I like to add a sprinkle of parmesan cheese on top and a side of crusty bread to mop up any leftover sauce. It’s one of those meals that’s great for a weeknight dinner but still feels special enough to share with friends. This dish always makes me feel like I’ve cooked something impressive, even if it was on a busy night.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh refrigerated tortellini cooks quickly and has a tender texture. If you can’t find this, frozen tortellini works well too. For a gluten-free option, many stores offer gluten-free tortellini that you can substitute directly.
Ground Beef: I use lean ground beef to keep the dish from being too greasy. If you prefer, ground turkey or chicken are lighter alternatives that still add protein. For a vegetarian twist, try cooked mushrooms or plant-based “beef” crumbles.
Butter and Garlic: Butter creates that rich, creamy sauce base, while fresh minced garlic adds brightness and depth. If you want a dairy-free version, swap butter for olive oil and use nutritional yeast in place of Parmesan for cheesy flavor.
Spinach: Fresh spinach adds color and a mild, fresh note. You can also use baby kale or arugula, but add them towards the end to avoid overcooking.
Parmesan Cheese: This cheese melts smoothly and adds a salty, nutty flavor. Pecorino Romano is a good substitute if you like a sharper taste. For a dairy-free option, use a vegan Parmesan alternative or omit.
How Do You Make the Garlic Butter Sauce Smooth Without It Breaking?
Making the cream sauce creamy and smooth is really about temperature and timing.
- Start by melting butter gently over medium heat. Add minced garlic and cook just until fragrant (1–2 minutes) so it doesn’t burn and turn bitter.
- Pour in the heavy cream and keep the heat at medium-low to bring it to a slow simmer. Low and slow helps the cream thicken without curdling or separating.
- Gradually add grated Parmesan cheese, stirring constantly so it melts evenly into the sauce instead of clumping.
- If the sauce looks too thick, add a tablespoon of pasta water or milk to loosen it a bit.
- Stir frequently and don’t rush by turning the heat too high; this keeps the sauce nice and smooth.
A smooth garlic butter sauce makes the dish extra comforting and coats the tortellini perfectly.
Equipment You’ll Need
- Large skillet – big enough to brown the beef and cook the sauce all in one pan.
- Pot for boiling tortellini – you’ll need this to cook the pasta before adding it to the sauce.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
- Colander – to drain the tortellini quickly and easily.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, more robust flavor.
- Add sliced mushrooms when cooking the garlic for extra earthiness and texture.
- Use kale instead of spinach for a heartier green with a bit of bite.
- Stir in sun-dried tomatoes at the end for a sweet, tangy twist.
How to Make Garlic Butter Beef and Spinach Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 (9 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1/2 lb ground beef
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and fresh cracked black pepper, to taste
How Much Time Will You Need?
This dish takes about 20 minutes total. You’ll spend around 7-10 minutes boiling the tortellini and cooking the beef and sauce, plus some extra time stirring and combining everything. It’s a quick meal that comes together easily!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a pot of salted water to a boil. Add the tortellini and cook according to the package’s directions until al dente, usually about 3-5 minutes. Drain and set aside.
2. Cook the Beef:
Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula as it cooks. Keep stirring until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to remove the beef from the skillet and place it on a plate.
3. Make the Garlic Butter Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and the crushed red pepper flakes (if using), cooking for 1-2 minutes or until you smell the garlic’s aroma. Be careful not to let it burn.
4. Add Cream and Cheese:
Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it cook for about 3 minutes to thicken slightly. Stir in the Parmesan cheese until it melts fully, creating a smooth, creamy sauce.
5. Add Beef and Spinach:
Return the cooked beef to the skillet and add the chopped spinach. Stir well and cook for another 2 minutes until the spinach wilts and everything is heated through.
6. Combine with Tortellini:
Add the cooked tortellini to the skillet and gently toss everything together so the tortellini is coated with the creamy garlic butter sauce.
7. Season and Serve:
Season the dish with salt and freshly cracked black pepper to taste. Serve hot, optionally topped with extra Parmesan cheese and fresh parsley if you like.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Frozen tortellini works just as well. Just add a minute or two to the cooking time and watch closely to avoid overcooking. Drain and proceed with the recipe as usual.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or microwave in short bursts, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
You can cook the beef and prepare the sauce ahead of time, then store separately from the tortellini. When ready to eat, reheat everything together in a skillet to keep the pasta from becoming soggy.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, try half-and-half mixed with a little butter, or use coconut cream for a dairy-free option. Keep in mind that the sauce might be a bit less rich.