There are meals that feel like a special occasion even on an ordinary day, and this Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach is exactly that kind of dish. It’s a wonderful blend of hearty meats, fresh spinach, and rich, velvety cheese sauce tossed with tender cheese tortellini, a true crowd-pleaser for family dinners or casual get-togethers.
I remember the first time I made this dish. The combination of ground beef and Italian sausage gave the sauce a bold, savory depth, while the garlic butter sauce made it feel luxuriously creamy. Adding spinach gave it a fresh, vibrant touch that balanced the richness perfectly. Plus, it’s all ready in about 30 minutes, making it ideal for those nights when you want something comforting without a ton of effort.
This recipe feels indulgent but is surprisingly simple, and it’s packed with layers of flavor that make every bite satisfying. Whether you’re feeding a hungry family or looking for a filling weeknight meal, this dish delivers on taste, texture, and ease.
Essential Elements and Equipment
Before you start, here’s what you’ll want on hand:
- Large pot: To boil the tortellini just right, tender but with a bit of bite.
- Large skillet: For cooking the beef, sausage, and vegetables, and layering those flavors.
- Saucepan: To make the roux and build the creamy garlic butter sauce.
- Whisk: Essential for making a smooth, lump-free cheese sauce.
- Wooden spoon or spatula: For breaking up the meat and tossing everything together evenly.
With these, you’ll breeze through the recipe without a hitch.
What Makes This Recipe Work
The secret to this dish’s success lies in the balance of rich, savory, and fresh flavors combined with perfect textures.
- The meat combo: Using both ground beef and Italian sausage creates a deep, flavorful base. The sausage adds herbs and spices that elevate the dish beyond basic pasta and meat. Browning them well locks in flavor and creates that meaty, satisfying bite.
- Garlic butter roux: This classic thickening method builds a creamy, velvety sauce that clings beautifully to each tortellini. The garlic sautéed in butter infuses the whole dish with aromatic richness.
- Cheese blend: Parmesan adds nuttiness and a sharp finish, mozzarella gives stretch and gooey meltiness, and the cream and broth add luscious creaminess to the sauce.
- Spinach: The addition of spinach gives the dish freshness and a lovely color contrast, plus it adds a dose of veggies to balance out the richness.
- Cajun and Italian seasoning: These layers of seasoning bring warmth, earthiness, and just the right amount of kick, tying the entire dish together with complexity.
Every element plays a crucial role, creating a pasta dish that’s indulgent yet balanced, rich but fresh, and deeply satisfying.
Ingredients You’ll Need
- 20 ounces refrigerated cheese tortellini
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the refrigerated tortellini according to the package instructions, usually 3 to 5 minutes, until tender but still firm. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and fully cooked through, about 6 to 8 minutes. Drain any excess fat.
Step 3: Add chopped onion to the meat in the skillet. Sauté for about 5 minutes, until softened and translucent. Stir in minced garlic and cook for an additional 1 minute, until fragrant. Mix in the thawed and drained spinach and cook for another 2 to 3 minutes until warmed through.
Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in milk and chicken broth, continuing to stir until the sauce thickens, about 5 to 7 minutes.
Step 5: Lower the heat and stir in heavy cream, Parmesan cheese, mozzarella cheese, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and black pepper to taste. Stir until all the cheese melts and the sauce is creamy and smooth.
Step 6: Add the cooked tortellini and meat-spinach mixture to the sauce. Gently toss to combine and coat everything evenly. Serve warm, garnished with extra Parmesan cheese or fresh herbs if desired.
Easy Variations to Try
This Creamy Garlic Butter Beef Tortellini is wonderfully versatile, so feel free to make it your own:
- Swap the meats: If you want a leaner version, use ground turkey or chicken sausage instead of ground beef and Italian sausage. For more bold flavor, try spicy Italian sausage or chorizo.
- Add more veggies: Toss in mushrooms, bell peppers, zucchini, or sun-dried tomatoes for extra color and nutrition. You can sauté these with the onion and garlic or roast them separately for a deeper flavor.
- Make it vegetarian: Replace the meat with hearty sautéed mushrooms, lentils, or plant-based sausage alternatives. Use vegetable broth in the sauce instead of chicken broth.
- Cheese alternatives: If you’re looking to mix up the cheese, provolone or fontina melt beautifully and add creaminess. A sprinkle of Asiago or Pecorino Romano can also add a nice tang.
- Spice level: For a milder dish, reduce or omit the Cajun seasoning and smoked paprika. If you like heat, add crushed red pepper flakes or a dash of hot sauce to the sauce.
- Gluten-free: Use gluten-free tortellini and substitute the all-purpose flour in the roux with a gluten-free flour blend or cornstarch.
How to Serve
This dish stands beautifully on its own but pairs wonderfully with a few sides for a full meal:
- Simple green salad: A crisp salad with mixed greens, cherry tomatoes, and a light lemon vinaigrette cuts through the richness and refreshes the palate.
- Garlic bread or crusty rolls: Perfect for soaking up every last bit of that luscious sauce.
- Steamed or roasted vegetables: Broccoli, asparagus, or green beans add a nice textural contrast and pop of color.
- Fresh herbs: Sprinkle chopped parsley or basil on top just before serving for brightness and aroma.
Keep your beverage simple, a sparkling water with lemon or iced tea works great to balance the creamy, hearty flavors.
Recipe Tips
- Make sure to brown the meats well to develop flavor; don’t rush this step.
- Use fresh garlic for the best flavor and avoid garlic powder in the sauce.
- Whisk constantly when making the roux and adding liquids to ensure a smooth sauce.
- Use room temperature cream cheese and Velveeta for easier melting.
- Don’t overcook the tortellini; al dente texture is best since it will absorb some sauce.
- Reserve a little pasta water before draining to loosen the sauce if it thickens too much.
- Leftovers reheat nicely on the stovetop with a splash of milk or broth to keep the sauce creamy.
Cooking Notes
- A heavy-bottomed skillet or Dutch oven works best for even heat and preventing burning.
- Keep the sauce at a gentle simmer to avoid curdling or separation.
- Adjust salt and pepper at the end, since cheeses add natural saltiness.
- Stir frequently while melting the cheeses to create a smooth, creamy sauce.
Nutritional Information (per serving)
- Calories: Approximately 790
- Protein: About 50 grams
- Sodium: Around 950 mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions (FAQs)
Can I freeze this pasta dish?
Yes! It freezes well in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of milk or broth to refresh the sauce.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone or more Velveeta for creaminess. Plain Greek yogurt stirred off the heat can add creaminess but a slightly tangier flavor.
Can I make this recipe dairy-free?
Absolutely, by swapping out the dairy cheeses for plant-based alternatives and using unsweetened almond or oat milk instead of whole milk and cream. Check your tortellini for dairy-free options as well.
How spicy is this dish?
The Cajun seasoning and smoked paprika add mild heat and smoky depth. You can adjust the spice level by using less seasoning or adding red pepper flakes if you want more heat.
Conclusion
Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach is a dish that never fails to impress. The hearty mix of ground beef and Italian sausage gives this recipe a rich, savory backbone, while the creamy garlic butter sauce envelops the tender cheese tortellini in pure comfort. Adding spinach gives it freshness and a splash of color, making the meal feel balanced and wholesome.
It’s one of those dishes that feels indulgent without being complicated, perfect for weeknights when you want a cozy, satisfying meal that comes together quickly. The blend of spices, cheeses, and fresh garlic creates layers of flavor that keep everyone asking for seconds.
Whether you’re cooking for your family, hosting friends, or just craving something hearty and cheesy, this recipe will become a trusted favorite. It’s versatile, forgiving, and packed with flavor, everything you want in a comforting pasta dinner.
Try it once, and I’m confident it’ll find a permanent place on your menu rotation. Enjoy every creamy, cheesy, savory bite!
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Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 20 ounces refrigerated cheese tortellini
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the refrigerated tortellini according to the package instructions, usually 3 to 5 minutes, until tender but still firm. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and fully cooked through, about 6 to 8 minutes. Drain any excess fat.
Step 3: Add chopped onion to the meat in the skillet. Sauté for about 5 minutes, until softened and translucent. Stir in minced garlic and cook for an additional 1 minute, until fragrant. Mix in the thawed and drained spinach and cook for another 2 to 3 minutes until warmed through.
Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in milk and chicken broth, continuing to stir until the sauce thickens, about 5 to 7 minutes.
Step 5: Lower the heat and stir in heavy cream, Parmesan cheese, mozzarella cheese, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and black pepper to taste. Stir until all the cheese melts and the sauce is creamy and smooth.
Step 6: Add the cooked tortellini and meat-spinach mixture to the sauce. Gently toss to combine and coat everything evenly. Serve warm, garnished with extra Parmesan cheese or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 790
- Sodium: 950
- Protein: 50