Garlic Butter Beef and Spinach Tortellini is a tasty, comforting dish that brings together tender beef, fresh spinach, and pillowy tortellini all coated in a rich garlic butter sauce. It’s simple but packed with flavors that melt in your mouth, making it a perfect weeknight meal for when you want something satisfying without spending hours in the kitchen.
I love how this recipe balances the meaty goodness of the beef with the bright pop of spinach, all tied together by that buttery garlic sauce. Cooking everything in one pan means less mess and more time to enjoy your meal. I always add a little extra garlic because, honestly, you can never go wrong with garlic in this dish!
My favorite way to serve this is straight from the pan, maybe with a sprinkle of parmesan on top and a side of crusty bread to soak up all the delicious butter sauce. It’s the kind of meal that feels like a warm hug after a long day, and I find myself making it again and again because everyone in my family asks for seconds.
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is soft and creamy, making it perfect for this dish. If you can’t find cheese-filled, spinach or mushroom tortellini also work well. For a gluten-free option, look for gluten-free tortellini varieties.
Ground Beef: I use lean ground beef to keep the dish hearty but not too greasy. You can swap it for ground turkey or chicken for a lighter touch. Plant-based ground meat is a good substitute if you want to keep this vegetarian-friendly (just omit the cheese if vegan).
Garlic and Butter: These two are the flavor stars here. If you want a dairy-free version, replace butter with olive oil or vegan butter. Fresh garlic gives the best aroma, but garlic powder can work in a pinch.
Spinach: Fresh spinach adds color and a bit of earthiness. Baby spinach is easy to use since it wilts down quickly. If fresh isn’t available, frozen spinach (thawed and drained) is a fine swap.
Heavy Cream and Parmesan: These create the creamy sauce. For lighter creaminess, half-and-half or whole milk with a bit of flour to thicken works. Nutritional yeast can replace Parmesan if you want a dairy-free or vegan option.
How Can I Make the Garlic Butter Sauce Creamy Without Breaking It?
Making a creamy, smooth sauce without curdling can be tricky. Here’s how I do it:
- Cook the garlic gently in butter; don’t let it brown or burn.
- Add the heavy cream slowly and keep the heat medium-low to avoid boiling.
- Let the cream simmer gently to thicken, stirring often.
- Mix in Parmesan off the heat or on very low so it melts smoothly without turning grainy.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
These simple steps help keep the sauce silky and rich, coating the tortellini perfectly.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet or sauté pan – perfect for cooking beef and making the sauce all in one pan.
- Wooden spoon or silicone spatula – for stirring without scratching your pan.
- Colander – to drain the cooked tortellini quickly and safely.
- Measuring cups and spoons – to keep the cream, butter, and seasonings just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier, herby twist that adds bold flavor.
- Add sun-dried tomatoes or roasted red peppers for a sweet, tangy pop that brightens the dish.
- Mix in mushrooms for a meaty texture and earthiness, great when you want more veggies.
- Use kale instead of spinach if you want a heartier green that holds up well in the sauce.
Garlic Butter Beef and Spinach Tortellini
Ingredients You’ll Need:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 lb ground beef (lean)
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. Cooking the tortellini takes around 8-10 minutes. Meanwhile, browning the beef and making the sauce will take about 15 minutes. It’s a quick and easy meal you can make any day of the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Boil a large pot of salted water. Add the tortellini and cook according to the package directions until they’re tender but still a little firm (al dente). Drain and set aside.
2. Brown the Beef:
In a large skillet over medium heat, warm the olive oil. Add the ground beef and season it with salt and pepper. Cook, breaking it apart with a spoon until the beef is browned and cooked through, about 5 to 7 minutes. Remove extra fat if needed.
3. Add Garlic and Spinach:
Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the butter and stir until melted. Toss in the chopped spinach and cook for 2 minutes until it wilts.
4. Make the Creamy Sauce:
Pour in the heavy cream and bring the mix to a gentle simmer. Let it cook for 3 to 4 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce turns creamy.
5. Combine and Season:
Add the cooked tortellini to the skillet. Toss gently to coat everything in that yummy garlic butter sauce. Sprinkle with red pepper flakes if you like a bit of heat and adjust salt and pepper to taste.
6. Serve:
Dish up your warm, creamy tortellini right away. You can add extra Parmesan or cracked black pepper on top if you want!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! Just cook the frozen tortellini a minute or two longer than the package suggests until tender. No need to thaw beforehand—just add it straight to boiling water.
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, adding a splash of cream or water to loosen the sauce if it’s thickened.
Can I Substitute the Ground Beef?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well. Keep the seasonings the same, but cook the substitute thoroughly before adding the rest of the ingredients.
Is There a Dairy-Free Version of This Recipe?
Yes! Use dairy-free butter or oil in place of butter, swap heavy cream with coconut cream or a plant-based cream, and replace Parmesan with nutritional yeast for a cheesy flavor.
