Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach

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If I had to choose one comforting, flavor-packed dinner that feels like a warm hug after a long day, this Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach would be it. It’s one of those dishes that I come back to over and over again—not just because it’s incredibly delicious, but because it comes together in a single pan with minimal fuss. From the rich, creamy garlic butter sauce to the hearty meatballs and cheesy tortellini, every bite feels indulgent without being complicated.

What I love most is how quickly it transforms simple ingredients into something that tastes like it came from a cozy Italian bistro. The tender beef sausage, golden brown and juicy, pairs beautifully with wilted spinach and melty cheese. And when it’s all wrapped in a luscious sauce that clings to every fold of pasta? Pure magic. This is the kind of easy dinner that impresses guests and satisfies picky eaters alike.

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Why You’ll Love This Creamy Garlic Butter Beef Tortellini

This dish hits the perfect balance between comfort and bold flavor. The tortellini brings a creamy, cheesy bite, the sausage delivers savory depth, and the spinach sneaks in some green goodness. Everything simmers in a garlic butter cream sauce that tastes like it simmered for hours (but didn’t). You’ll love it for weeknight dinners, last-minute hosting, or when you just need something cozy and satisfying.

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What Type of Tortellini Should I Use?

You can’t go wrong with cheese-stuffed tortellini in this recipe—it’s rich, gooey, and complements the savory sausage like a dream. I usually go for fresh or refrigerated tortellini because it cooks fast and holds its shape beautifully in the creamy sauce. That said, frozen tortellini also works well; just add a couple extra minutes to the cook time. If you’re feeling adventurous, spinach and ricotta-filled tortellini adds an extra layer of flavor and ties in with the sautéed spinach already in the dish.

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Options for Substitutions

Not a fan of beef or sausage? No problem. You can easily tweak this recipe based on what you have on hand or your personal preferences:

• Protein: Swap Italian sausage for ground turkey, chicken sausage, or even plant-based sausage for a vegetarian version.
• Greens: Don’t have spinach? Kale or Swiss chard work just as well and won’t wilt down too much.
• Tortellini: Try meat-filled tortellini for an even heartier version or use ravioli if that’s what’s in your fridge.
• Dairy-Free: Use a plant-based butter and dairy-free cream to make it lactose-intolerant friendly—there are great options out there now that keep the sauce velvety and rich.
• Spice Level: Add a pinch of crushed red pepper or swap in spicy Italian sausage for a little heat.

This dish is as versatile as it is comforting. You really can make it your own.

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Ingredients for This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach

Italian Sausage (beef or pork):
Adds rich, savory depth to the dish. I like using crumbled sausage or forming small meatballs for a juicy, golden-brown bite.

Cheese Tortellini:
This is the base of the dish—tender, pasta pillows filled with cheesy goodness that soak up all the creamy sauce.

Fresh Spinach:
Adds balance and a pop of color. It wilts beautifully into the sauce and cuts through the richness just enough.

Garlic (minced):
The star of the flavor base. Sautéed in butter, it gives the sauce that irresistible garlicky aroma and taste.

Butter:
Creates a silky start to the sauce and adds that comforting, melt-in-your-mouth richness.

Heavy Cream:
Makes the sauce thick, velvety, and luscious—exactly what you want in every bite.

Parmesan Cheese (grated):
Gives the sauce a salty, nutty edge and helps thicken it up while adding a beautiful cheesy pull.

Italian Seasoning:
Brings everything together with a blend of herbs that enhance the sausage and tortellini.

Salt & Pepper:
Essential for bringing out all the other flavors. Always taste and adjust to your liking.

Olive Oil (for cooking sausage):
Helps brown the meat beautifully and locks in flavor without drying it out.

Crushed Red Pepper (optional):
For a little kick, if you like a touch of heat with your creamy comfort food.

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Step 1: Brown the Sausage

Start by heating olive oil in a large skillet over medium heat. Add your Italian sausage—either crumbled or shaped into small meatballs—and cook until nicely browned on all sides. This step builds the foundation of flavor, so don’t rush it. Remove the sausage from the skillet and set aside.

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Step 2: Sauté Garlic in Butter

In the same pan (don’t wipe it out—you want those delicious browned bits), melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Keep the heat medium-low so the garlic doesn’t burn.

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Step 3: Add Spinach and Wilt

Toss in the fresh spinach and cook until it wilts down, about 2–3 minutes. Stir frequently to coat the spinach in that garlicky butter.

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Step 4: Make the Creamy Sauce

Pour in the heavy cream, then stir in the grated Parmesan and Italian seasoning. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly and becomes smooth and glossy.

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Step 5: Cook the Tortellini

While the sauce is simmering, cook the cheese tortellini in a separate pot according to package directions. Drain and set aside, or add it directly to the sauce if it’s a one-pan version with enough liquid.

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Step 6: Combine Everything

Return the cooked sausage to the pan with the sauce and spinach. Add in the cooked tortellini and gently toss everything together to coat. Let it all warm through for another 2–3 minutes. The sauce should cling perfectly to the pasta.

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Step 7: Finish and Serve

Taste and season with salt, pepper, and a sprinkle of crushed red pepper if you like heat. Serve hot, topped with more grated Parmesan and a bit of chopped parsley for a fresh finish.

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How Long to Cook the Creamy Garlic Butter Beef Tortellini

This dish is a weeknight hero because it comes together in about 30 minutes total:

• Browning the sausage: 8–10 minutes
• Sautéing garlic and spinach: 3–4 minutes
• Simmering the sauce: 5 minutes
• Cooking tortellini: 7–8 minutes (or per package instructions)
• Combining and finishing: 3–4 minutes

You’re looking at 25 to 30 minutes from start to finish for a rich, satisfying meal with very little hands-on work.

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Tips for Perfect Creamy Garlic Butter Beef Tortellini

• Brown the sausage well: Don’t rush the sear—it adds flavor and texture. Let it get golden and slightly crispy on the outside.
• Don’t overcook the tortellini: It should be tender but still hold its shape. Overcooked tortellini will fall apart in the sauce.
• Use fresh garlic: It makes a huge difference compared to garlic powder. That bold, aromatic flavor is key.
• Let the sauce simmer slowly: Don’t boil it—gentle simmering helps the cream and cheese meld into a silky texture.
• Taste as you go: Especially with the salt and Parmesan, since sausage and cheese can be salty on their own.
• Finish with a touch of pasta water (optional): If the sauce gets too thick, a splash of reserved pasta water can loosen it while keeping it creamy.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan with sausage: This causes the meat to steam instead of brown. Cook in batches if needed for that golden sear.
• Burning the garlic: Garlic cooks fast—stay close and stir constantly. Burnt garlic will make the sauce taste bitter.
• Skipping the simmer step: Letting the sauce thicken and develop flavor for a few minutes makes all the difference.
• Overcooking the tortellini: They only need a few minutes. Keep an eye on them to avoid a mushy mess.
• Using low-fat cream: You need full-fat heavy cream for that rich, smooth texture—half-and-half won’t cut it here.
• Adding spinach too early: It only takes a minute or two to wilt. Adding it too soon will make it stringy and overcooked.

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What to Serve With Creamy Garlic Butter Beef Tortellini?

Garlic Bread

Crunchy on the outside, soft and buttery inside—perfect for soaking up every drop of that creamy sauce.

Caesar Salad

A crisp, tangy side that adds freshness and balances the richness of the tortellini.

Roasted Broccoli

Tossed with olive oil, garlic, and lemon—simple, healthy, and perfect on the side.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and fresh basil drizzled with balsamic glaze—light, refreshing, and no-fuss.

Sautéed Zucchini

Quick and easy veggie side that complements the dish without overpowering it.

Crispy Brussels Sprouts

Oven-roasted or pan-fried until golden and tossed with a touch of balsamic vinegar.

Chilled White Wine

A dry white like Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy, garlicky sauce.

Lemon-Parmesan Asparagus

Bright and zesty, this makes a great spring or summer side to round out the meal.

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Storage Instructions

Got leftovers? This dish keeps surprisingly well!

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. The sauce will thicken as it chills, but you can easily loosen it up with a splash of milk or cream when reheating.
• Freezer: Not ideal for freezing due to the dairy in the sauce—it may separate and become grainy. If you really need to freeze it, freeze the sausage and tortellini separately without the sauce, then make the sauce fresh when you’re ready to eat.
• Reheating: Warm on the stovetop over low heat with a bit of extra cream or milk stirred in. Microwave works in a pinch—cover loosely and stir halfway through to avoid drying out.

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Estimated Nutrition (Per Serving – approx. 1½ cups)

• Calories: ~640
• Protein: 28g
• Fat: 42g
• Saturated Fat: 20g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 120mg
• Sodium: 980mg

Note: Nutrition will vary depending on the specific tortellini, sausage, and cream used. These are general estimates based on common ingredients.

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Frequently Asked Questions

How can I make this dish spicier?

Use hot Italian sausage instead of mild, and add crushed red pepper flakes to the garlic butter step. You can also stir in a dash of cayenne for extra heat.

Can I use frozen tortellini instead of fresh?

Absolutely. Just boil them according to the package instructions—usually 2–3 minutes longer than fresh—and drain well before adding them to the sauce.

Is there a way to lighten up the sauce?

Yes! Swap heavy cream with half-and-half, and use less butter. The sauce won’t be as rich but still flavorful. You can also use turkey sausage to cut fat.

Can I add mushrooms or other veggies?

Totally. Sautéed mushrooms, sun-dried tomatoes, or even peas work well. Just cook them before adding to the sauce to keep the texture right.

How do I keep the tortellini from getting mushy?

Don’t overcook it! Boil just until it floats and is tender, then add it to the sauce right before serving. If using fresh tortellini, it only needs 2–3 minutes.

Can I make this ahead of time?

Yes, but keep the tortellini and sauce separate until you’re ready to serve. Reheat the sauce gently and toss with freshly cooked tortellini for best texture.

What if I don’t eat pork?

No worries. Use beef, chicken, or plant-based sausage instead. Just make sure it’s well-seasoned so it still delivers on flavor.

Do I need to use Parmesan cheese?

Parmesan gives the best salty, nutty finish, but you can sub in Pecorino Romano, Grana Padano, or a dairy-free alternative if needed.

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Conclusion

This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach is everything I want in a comforting, weeknight dinner—fast, flavorful, and full of creamy, garlicky goodness. Whether you’re feeding a hungry family, meal-prepping for the week, or just craving a cozy bowl of pasta, this dish absolutely delivers. Best of all? It’s easy to customize, comes together in under 30 minutes, and always gets rave reviews.

The next time you’re staring into your fridge wondering what to make, this tortellini recipe will have your back. It’s a keeper.

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