Garlic Butter Beef and Spinach Tortellini

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and uses simple, everyday ingredients. It’s a full meal in one skillet—protein, carbs, and veggies all working together in garlicky, buttery harmony. The cheese tortellini gives a creamy bite, the spinach adds freshness, and the beef makes it extra satisfying. It’s the kind of dish that feels like I put in a lot more effort than I actually did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 lb ground beef

• Salt and pepper to taste

• 3 cloves garlic, minced

• 3 tablespoons unsalted butter

• 1/2 teaspoon Italian seasoning

• 1 (20 oz) package refrigerated cheese tortellini

• 2 cups fresh spinach

• 1/4 cup grated Parmesan cheese

• 1/2 cup pasta cooking water (reserved)

• Red pepper flakes (optional, for heat)

• Fresh parsley, chopped (optional, for garnish)

Directions

1. I start by bringing a large pot of salted water to a boil and cooking the tortellini according to the package directions. Before draining, I make sure to reserve 1/2 cup of the pasta water—it’s key to the sauce.

2. While the tortellini cooks, I heat olive oil in a large skillet over medium-high heat. I add the ground beef, season it with salt and pepper, and cook it until it’s browned and crumbled. If there’s excess fat, I drain it off.

3. I lower the heat to medium and stir in the garlic, butter, and Italian seasoning. I let it cook for about 1 to 2 minutes until everything is fragrant and the butter is melted.

4. Next, I add the drained tortellini, fresh spinach, and reserved pasta water to the skillet. I stir everything together until the spinach wilts and the sauce coats all the ingredients.

5. I stir in the Parmesan cheese, letting it melt and thicken the sauce just a bit more.

6. I finish by tasting and adjusting with more salt, pepper, or red pepper flakes for a kick. A sprinkle of fresh parsley right before serving brings it all together.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 540 kcal

Variations

• I sometimes swap the ground beef for ground turkey or Italian sausage for a different flavor.

• If I want more veggies, I throw in some chopped mushrooms or zucchini when browning the meat.

• A splash of cream added with the Parmesan creates an extra indulgent, creamy sauce.

• I’ve even tried it with spinach and cheese ravioli instead of tortellini—it worked great.

• For a vegetarian version, I leave out the beef and double the spinach or add sautéed mushrooms.

storage/reheating

To store leftovers, I keep them in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm it gently on the stove or in the microwave with a splash of water or broth to loosen up the sauce. I avoid high heat, so the tortellini doesn’t turn mushy.

FAQs

What kind of tortellini should I use?

I like to use refrigerated cheese tortellini for this recipe—it cooks quickly and has the best texture. Frozen will also work; I just make sure to adjust the cooking time slightly.

Can I make this dish ahead of time?

I prefer it fresh, but I can make it ahead and store it for a day or two. I just reheat gently and maybe stir in a little more butter or water to bring the sauce back to life.

Is this dish spicy?

Not by default, but I like to add a pinch of red pepper flakes if I want a bit of heat. It’s easy to adjust to my taste.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I thaw and squeeze out the excess water before adding it to the skillet so the sauce doesn’t get watery.

What can I serve with this?

Honestly, it’s a full meal on its own. But if I want to stretch it, I serve it with a simple green salad or some garlic bread.

Conclusion

This Garlic Butter Beef and Spinach Tortellini is one of those magical weeknight meals I keep coming back to. It’s fast, full of flavor, and leaves everyone satisfied. Whether I’m cooking for myself or feeding the family, this dish checks all the boxes—easy, hearty, and absolutely delicious.