Beef Spinach Tortellini (Printable Version)
# What You'll Need:
→ Liquids and Thickeners
01 -
1 1/2 cups chicken broth (vegetable broth works if you don't eat meat)
02 -
2 1/2 cups chicken broth (or veggie broth)
03 -
2 tablespoons corn starch (flour works too, but takes longer to thicken)
→ Pasta
04 -
16 ounces frozen cheese tortellini
→ Sauce Mix
05 -
4 tablespoons salted butter
06 -
2 cloves garlic, finely chopped
07 -
2 teaspoons dried basil
→ Meat and Greens
08 -
1 pound ground beef
09 -
1 cup chopped fresh spinach
→ Toppings
10 -
1/4 cup Parmesan cheese, freshly grated
11 -
Fresh basil leaves cut thin (optional)
# How to Make It:
01 -
Heat 2 1/2 cups broth in a big pot until it bubbles. Toss the frozen cheese tortellini in and stir now and then. When they pop up to the top, after about 3 to 4 minutes, drain and set aside.
02 -
Mix 1 1/2 cups broth with the cornstarch in a small bowl until smooth. In a non-stick pan, melt butter on medium-high heat until bubbly. Toss in garlic and dried basil. Stir for about 2 minutes until you can smell the garlic.
03 -
Throw the ground beef into the pan and cook until it's no longer pink. Drain any extra fat. Then add the spinach and stir for a minute or two until it drops and softens.
04 -
Pour the broth and cornstarch mix into the pan with beef and spinach. Keep stirring as it gently bubbles and thickens over a couple of minutes. Add the cooked tortellini and mix everything well to coat it.
05 -
Scoop the tortellini mix onto plates. Sprinkle on fresh Parmesan and basil if you like. Eat right away for best taste.
# Additional Tips:
01 -
Fresh tortellini cooks quick, about 2 to 3 minutes. Dry ones take closer to 10 or 11 minutes. If your broth is low on salt, feel free to add seasoning. Flour can replace cornstarch but you'll need to cook it longer to get it thick. Put leftovers in a sealed container in the fridge for up to 4 days and reheat with a splash of broth to keep it nice.