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This spinach and beef tortellini in garlic butter sauce is a super tasty dinner that’s quick to whip up. It mixes simple ingredients to create rich, comforting flavors. The creamy garlic butter pairs great with ground beef and fresh spinach, all tossed with cheesy tortellini that everyone will enjoy.
I first tried this on a hectic weeknight and everyone quickly fell for how the garlic butter made the tortellini pop. It’s become a go-to here because it’s both simple and full of flavor.
What You Need
- Frozen cheese tortellini: pick good-quality cheese-filled ones if you can for the best taste and texture
- Butter: salted butter adds richness and balances the garlic—fresh is always better
- Ground beef: brown it well for great flavor and texture
- Garlic: fresh minced garlic gives a lovely fragrant kick that blends perfectly in the butter
- Fresh spinach: chopped for color and nutrients—go for tender leaves
- Chicken or veggie broth: low sodium works best; adds moisture and depth—veggie broth is good if you want to keep it lighter or vegetarian
- Cornstarch: thickens the sauce nicely; if you don’t have it, flour can work but needs more time to cook
- Dried basil: a fragrant herb note—use a good brand for best smell
- Fresh Parmesan cheese: grated on top for a salty, nutty finish
How to Make It
- Boil the Tortellini:
- Heat 2½ cups of broth in a big pot over medium heat. Toss in the frozen cheese tortellini and stir every now and then so they don’t stick. When they float up it usually takes 3–4 minutes. Drain and put aside.
- Make the Garlic Butter Sauce:
- Whisk 1½ cups of broth with cornstarch in a small bowl until smooth so no lumps stay. Melt the butter gently in a non-stick pan over medium-high heat until it’s foamy. Stir in garlic and dried basil and keep mixing for about 2 minutes until it smells amazing but don’t let the garlic burn.
- Cook Beef and Spinach:
- Put ground beef into the pan and cook, breaking it up with a spoon, until nicely browned. Drain off any extra fat. Add chopped spinach and cook for 1–2 minutes until wilted and mixed in.
- Bring It All Together:
- Pour the broth and cornstarch mix into the pan with beef and spinach. Turn heat up to get a gentle boil while stirring so the sauce thickens, about 2 minutes. Add the cooked tortellini and toss gently so everything is coated.
- Serve It Up:
- Move the tortellini mix to plates or a serving bowl. Sprinkle plenty of freshly grated Parmesan on top. If you want, add some fresh basil ribbons for a bright, fresh note. Eat right away and enjoy the tasty combo.
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I love this meal for comfort food vibes. The garlicky butter reminds me of family dinners growing up. And adding fresh spinach makes it feel a bit lighter, so you don’t feel bad about enjoying it.
Keeping It Fresh
Pop leftovers in an airtight container and keep them in the fridge for up to four days. When you reheat, do it gently on the stove with a little broth to bring back that creamy sauce without cooking the pasta more than needed.
Switch It Up
If you want to skip meat, swap the ground beef for sautéed mushrooms or caramelized onions—they give a rich, savory taste. For gluten-free, try gluten-free tortellini or any pasta alternative but watch the cooking times so it stays perfect.
Serving Ideas
Go with a simple green salad dressed with lemon juice and olive oil to cut through the richness. Garlic bread or toasted baguette slices are awesome for soaking up leftover sauce. For drinks, a light red wine pairs nicely with the beef and butter flavors.
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Common Questions
- → Which tortellini should I pick?
Fresh or frozen cheese tortellini work great since they cook fast and soak up flavors well. Just cook longer if you’re using dried ones.
- → Can I swap out beef for other meat?
Yep, ground turkey or chicken are good lighter options. Just cook them until nicely browned and fully done.
- → How can I stop garlic from burning?
Keep garlic on medium heat in butter, stirring often and paying close attention. Once it smells great (around 2 minutes), move on quickly.
- → What’s a good alternative to cornstarch for thickening?
All-purpose flour works fine but it might need a little extra time to thicken the sauce right.
- → How do I store and reheat leftovers?
Put leftovers in a sealed container in the fridge for up to 4 days. Warm them gently on the stove with a bit of broth to keep the sauce smooth.
- → Can I use fresh spinach instead of frozen?
Fresh spinach is awesome too. Toss it in near the end and cook just until it’s wilted so it stays bright and tender.