Creamy Garlic Butter Beef & Spinach Tortellini

Save this recipe on:

Imagine twirling tender tortellini through a pool of creamy garlic butter sauce, each bite bursting with savory beef and wilted spinach. This comfort-filled pasta dish strikes the perfect balance between elegance and weeknight simplicity.

The hearty chunks of seared beef bring depth and richness, while the delicate tortellini offer cheesy softness. Spinach weaves in a nutritious green touch, all cloaked in a silky sauce kissed with garlic. Whether you’re making dinner for guests or craving something indulgent, this tortellini recipe satisfies every time.

---

Ingredients for this Creamy Garlic Butter Beef & Spinach Tortellini

• 1 lb beef sirloin or stew meat, cut into small cubes
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz refrigerated cheese tortellini
• 2 cups fresh spinach, roughly chopped
• Grated Parmesan cheese, for garnish

---

Step 1: Sear the Beef

In a large skillet, heat olive oil over medium-high heat. Add the beef cubes in a single layer and sear until browned on all sides, about 5-6 minutes. Remove and set aside.

Step 2: Build the Garlic Butter Base

Reduce the heat to medium. In the same skillet, add butter, garlic, and red pepper flakes. Sauté for 1 minute until fragrant.

Step 3: Deglaze and Simmer

Pour in beef broth, scraping up any browned bits. Stir in heavy cream, salt, and pepper. Bring to a gentle simmer.

Step 4: Add the Tortellini

Add cheese tortellini directly to the sauce. Cook for 4-5 minutes until tender and warmed through.

Step 5: Add Beef and Spinach

Return seared beef to the skillet. Stir in spinach and cook for another 2 minutes until wilted.

Step 6: Finish and Serve

Taste and adjust seasoning. Serve hot, topped with grated Parmesan.

---

Frequently Asked Questions

Can I use ground beef instead of beef cubes?

Yes, ground beef works well and saves prep time. Brown it thoroughly and drain excess fat before adding the sauce ingredients.

Can I make this ahead of time?

You can prepare the beef and sauce ahead, but cook the tortellini just before serving to keep it from getting too soft.

What other greens can I use besides spinach?

Kale, Swiss chard, or arugula are great alternatives. Adjust cooking time for tougher greens like kale.

Is there a dairy-free version?

You can substitute coconut cream and plant-based butter for a dairy-free version. The taste will be different but still rich.

How do I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne to boost the heat.

Can I use frozen tortellini?

Absolutely. Just cook it according to the package instructions before adding to the sauce.

---

Print

Save this recipe on: