Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach

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If there’s one dish that completely satisfies my craving for something rich, savory, and utterly comforting, it’s this Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach. I’ve made this more times than I can count, and every single time it’s met with silent bites followed by one word: “wow.” The tortellini is pillowy and cheese-filled, the sausage and beef add deep savory notes, and the garlic butter sauce? It hugs everything in creamy, silky goodness. It’s one of those dinners that feels fancy but is secretly super easy to make.

What I especially love about this dish is how well it balances flavors. The richness of the sauce plays off the spice of the sausage, and the spinach sneaks in a bit of freshness that cuts through the heaviness. It’s a complete meal in a bowl—perfect for family dinners, date nights, or anytime you want something satisfying without spending all night at the stove.

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Why You’ll Love This Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach

• Ultra-comforting and creamy with layers of savory meat and tender pasta
• Quick and easy enough for a weeknight, impressive enough for guests
• One pan, minimal cleanup
• The garlic butter base is rich and irresistible
• Makes delicious leftovers (if there are any!)

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What Kind of Tortellini Should I Use?

Fresh, refrigerated cheese tortellini is my go-to for this recipe. It cooks quickly and has that tender bite that dried or frozen tortellini just can’t match. That said, if all you have is frozen tortellini, it works just fine—just extend the cooking time a bit. I’ve also used meat-filled tortellini when I wanted an even heartier dish, and it turned out fantastic. The key is making sure the tortellini holds up to the rich sauce and doesn’t get mushy.

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Options for Substitutions

You can absolutely adapt this recipe depending on what you have or your dietary needs:

• Protein Swap: Ground turkey or chicken can replace beef and sausage if you want something leaner. Want it vegetarian? Omit the meat altogether and toss in mushrooms for a savory bite.
• Dairy-Free: Use a plant-based cream alternative and skip the cheese, or use dairy-free cheese shreds.
• Greens: If you don’t have spinach, kale or arugula are great substitutes. They add a similar earthiness and color.
• Pasta Variety: No tortellini? Use ravioli or even gnocchi for a twist.
• Spice Level: Use spicy Italian sausage for a kick, or keep it mild and add a pinch of red pepper flakes if desired.

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

Cheese Tortellini
This is the heart of the dish—soft, cheesy pillows that soak up the sauce beautifully. I prefer fresh, but frozen works just as well.

Ground Beef
Adds hearty, meaty depth and balances the creaminess of the sauce with a rich, satisfying texture.

Italian Sausage
Brings a burst of flavor thanks to the herbs and spices mixed into the sausage. Mild or spicy—either one works depending on your heat preference.

Fresh Spinach
Lends a pop of color and a light, earthy freshness that cuts through the richness of the sauce.

Garlic
Key to the butter sauce—it infuses everything with deep, aromatic flavor that makes this dish unforgettable.

Butter
The base of the sauce. It blends with garlic to create a luscious, rich layer that clings to every bite.

Heavy Cream
Gives the sauce its velvety, creamy texture. It balances out the bold flavors of the sausage and beef.

Mozzarella Cheese
Melted throughout the dish and on top, it adds gooey, melty goodness.

Parmesan Cheese
Grated in at the end, it boosts umami and adds a salty, nutty finish.

Italian Seasoning
A blend of herbs that ties the flavors together and enhances the sauce’s complexity.

Salt and Pepper
Simple but essential—used to season every component of the dish to taste.

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Step 1: Brown the Meats

In a large skillet over medium-high heat, add the ground beef and Italian sausage (casings removed if using links). Break it apart with a spoon and cook until browned and cooked through. Drain excess fat if needed, but leave just a bit for flavor.

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Step 2: Sauté the Garlic

Reduce the heat to medium. Add butter to the same skillet, then stir in the minced garlic. Cook for about 1 minute until fragrant—don’t let it brown.

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Step 3: Make the Creamy Base

Pour in the heavy cream and stir it into the garlic butter. Let it simmer for 2–3 minutes to thicken slightly, then season with salt, pepper, and Italian seasoning.

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Step 4: Add the Spinach

Toss in the fresh spinach and stir until it wilts down into the creamy sauce. This only takes about a minute or two.

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Step 5: Cook the Tortellini

While the sauce simmers, boil the tortellini in a separate pot according to package directions (usually just a few minutes). Drain and set aside.

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Step 6: Combine Everything

Add the cooked tortellini to the skillet, along with the browned meat. Toss everything together so the tortellini gets coated in that buttery, garlicky cream sauce.

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Step 7: Add Cheese and Broil (Optional)

Sprinkle shredded mozzarella and grated Parmesan over the top. If your skillet is oven-safe, broil it for 2–3 minutes until bubbly and golden on top. If not, just cover with a lid until the cheese melts.

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How Long to Cook Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach

From start to finish, this dish takes about 30 minutes total:

• 10 minutes to brown the meats and sauté the garlic
• 5 minutes to simmer the sauce and wilt the spinach
• 5–7 minutes to boil the tortellini
• 5–8 minutes for combining everything and melting the cheese

If you’re broiling at the end, add another 2–3 minutes. It’s a quick and hearty dinner that doesn’t demand too much time but delivers major flavor.

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Tips for Perfect Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach

• Don’t overcook the tortellini. It should be just tender—remember, it continues cooking a bit in the sauce.
• Drain the meat fat wisely. Leave a small amount for flavor but not so much that it makes the sauce greasy.
• Use fresh garlic. Pre-minced garlic works in a pinch, but fresh cloves give the best flavor.
• Let the cheese melt naturally. If not broiling, cover the skillet for a couple of minutes to allow the cheese to melt into the sauce.
• Season gradually. Taste as you go—between the sausage, cheese, and broth (if you use any), you may need less salt than you think.
• Use good-quality tortellini. Since it’s the main star, fresh refrigerated tortellini with rich cheese filling makes a big difference.

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Watch Out for These Mistakes While Cooking

• Overcooking the Tortellini: Tortellini only needs a few minutes in boiling water. Overcooking can cause it to burst or become mushy—aim for just tender.
• Letting Garlic Burn: Garlic cooks fast, and burned garlic turns bitter. Once it’s fragrant, move on quickly to the next step.
• Using Too Much Fat from the Meat: After browning the sausage and beef, drain most of the grease. Leaving too much can make the dish oily instead of creamy.
• Not Letting the Sauce Thicken: The sauce needs a couple of minutes to simmer before everything goes in. If it’s too thin, it won’t coat the tortellini properly.
• Adding Spinach Too Early: Spinach wilts quickly. If you add it too soon, it might overcook and become stringy.
• Skipping Cheese Melting Time: Give the mozzarella and Parmesan a chance to melt into the dish—either by covering the pan or broiling.

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What to Serve With Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach?

Garlic Bread

A classic pairing—perfect for soaking up every drop of that creamy sauce.

Simple Arugula or Caesar Salad

A peppery arugula salad with lemon vinaigrette or a traditional Caesar adds freshness and crunch.

A Glass of Red Wine

A bold red like Chianti or Zinfandel pairs well with the richness of the sausage and beef.

Roasted Vegetables

Try roasted broccoli, asparagus, or Brussels sprouts for a nutrient-packed side.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and fresh basil on skewers drizzled with balsamic glaze—light and fresh.

Lemon Zest Green Beans

Toss lightly steamed green beans with olive oil and lemon zest for a bright, simple side.

Sautéed Mushrooms

Their earthy flavor complements the creamy, garlicky sauce beautifully.

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Storage Instructions

This dish stores surprisingly well, making it great for leftovers or meal prep.

• Refrigerator: Transfer any leftovers into an airtight container and refrigerate for up to 4 days.
• Reheating: Warm gently in a skillet over medium heat or microwave in 30-second intervals, stirring in between. Add a splash of cream or milk to loosen the sauce if it thickens too much.
• Freezing: You can freeze it, but keep in mind that the texture of the tortellini and cream sauce may change slightly. If you do freeze it, use a freezer-safe container and thaw in the fridge before reheating. Best used within 1 month.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~610
• Protein: ~29g
• Carbohydrates: ~36g
• Fat: ~38g
• Saturated Fat: ~18g
• Cholesterol: ~110mg
• Sodium: ~780mg
• Fiber: ~3g
• Sugar: ~3g

Note: These are estimates and can vary depending on exact brands and ingredients used.

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Frequently Asked Questions

What kind of tortellini works best for this recipe?

Fresh cheese tortellini from the refrigerated section is ideal. It cooks quickly and holds up well in the sauce. Frozen is a good alternative, just increase the cooking time slightly.

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Can I make this dish ahead of time?

Yes! You can make the full dish, then reheat it when ready to serve. For best texture, reheat gently and stir in a little extra cream or broth if the sauce thickens too much in the fridge.

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Is there a way to make it lighter?

You can lighten it by using half-and-half instead of heavy cream and swapping in ground turkey or chicken for the beef and sausage. Keep in mind the sauce won’t be quite as rich.

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What can I use instead of spinach?

Kale, Swiss chard, or even arugula work well as substitutes. If you’re not into greens, feel free to leave them out completely.

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Can I make this vegetarian?

Absolutely. Omit the sausage and beef and use mushrooms, white beans, or plant-based sausage. The creamy garlic butter sauce is still just as delicious.

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Can I double this recipe for a crowd?

Yes! Just use a larger skillet or Dutch oven. You can also transfer it to a baking dish for easier serving and broiling.

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How spicy is this dish?

It’s mild unless you use spicy Italian sausage. If you’re sensitive to heat, use sweet or mild sausage and skip the red pepper flakes.

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Can I use a different type of pasta?

Sure! If you don’t have tortellini, try cheese ravioli, gnocchi, or even regular pasta like penne or rigatoni. Just know it won’t have that signature cheesy bite inside the pasta.

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Conclusion

Garlic Butter Tortellini in Creamy Sauce with Beef, Italian Sausage & Spinach is one of those dishes that feels indulgent, tastes luxurious, and somehow still fits into a weeknight dinner plan. It’s hearty, satisfying, and layered with flavor—each bite gives you tender pasta, rich meat, a hint of garlic, and velvety sauce. Whether you’re cooking to impress or just need a comforting meal to melt into after a long day, this one checks all the boxes.

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