Ground Beef Tortellini Recipe
This Ground beef tortellini recipe is a delicious meal that's easy to make in 20 minutes. Tortellini is served in an irresistibly creamy sauce made with ground beef, tomatoes, spinach and parmesan cheese.
Servings: 12 Servings
Cost: $10
Ingredients
- 20 ounces fresh cheese tortellini
- 1 pound ground beef
- 1 Tablespoon minced garlic
- ½ cup onion (finely diced)
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream
- 15 ounces diced tomatoes
- 2 cups baby spinach (chopped)
- ¼ cup basil (fresh, chopped)
- 1 Tablespoon Italian seasoning
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ½ cup grated parmesan cheese
Instructions
- Cook the tortellini according to the package instructions – fresh tortellini cooks much quicker than dried. Drain (do not rinse) and set aside if it finishes cooking before sauce is done.
- While the tortellini is cooking, cook the ground beef, onion and garlic in a large skillet until the ground beef is no longer pink and is lightly browned, breaking the ground beef into small pieces as you stir and it cooks.
- Then, add the butter and flour to the ground beef and stir to combine.
- Add the heavy cream, tomatoes, spinach, fresh basil, Italian seasoning salt and pepper and parmesan cheese and bring to a boil.
- Once boiling, reduce heat to medium-low and cook for 5-6 minutes or until the sauce has thickened slightly.
- Add the cooked tortellini to the sauce and stir to coat.
- Serve immediately with a sprinkle of fresh parmesan cheese and chopped fresh basil.
Video
Notes
Ingredient Substitution Notes
- Fresh Cheese Tortellini. I prefer fresh over dried tortellini because of taste & texture, and because it only takes 2-4 minutes to cook! However, any variety of tortellini works well.
- Ground beef. ground Italian sausage is a delicious substitute for ground beef. You can also use a leaner meat like ground chicken or ground turkey, but you'd need to add an additional 2 Tablespoons olive oil to cook and brown the meat.
- Onion. choose your favorite variety, red, yellow, etc.
- All-purpose flour. you can use a gluten-free flour blend if you prefer.
- Heavy cream. half and half and whole milk both work well in this recipe.
- Diced tomatoes. sometimes I substitute crushed tomatoes for diced, especially because some of my children do not like chunks of tomatoes in their pasta!
- Baby spinach. I suggest using fresh spinach and chopping it before adding.
- Fresh basil. this is optional, but really adds a lot to the dish, so I suggest using it if you can.
Nutrition
Serving: 1cup | Calories: 362kcal | Carbohydrates: 26g | Protein: 16g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 380mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 3mg