Creamy Garlic Butter Beef Tortellini With Italian Sausage Spinach

There’s something magical about the way creamy garlic butter sauce clings to tender beef tortellini, especially when paired with savory Italian sausage and fresh spinach. It’s the kind of dish that makes you close your eyes and sigh after the first bite—rich, comforting, and ridiculously easy to throw together on a busy weeknight. I discovered this recipe years ago when I needed something quick but impressive for last-minute guests, and now it’s my go-to when I crave a restaurant-quality meal without the fuss. The best part? It comes together in just 30 minutes, and that garlic butter sauce? Trust me, you’ll want to lick the pan.

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Why You’ll Love This Creamy Garlic Butter Beef Tortellini With Italian Sausage Spinach

This dish has everything you want in a weeknight meal—it’s fast, flavorful, and feels way fancier than the effort required. Here’s what makes it special:

• 30-minute magic: From fridge to table in half an hour—perfect for those “what’s for dinner?” scrambles
• Restaurant-quality flavors: That garlic butter sauce tastes like something from your favorite Italian bistro (but costs way less!)
• One-pan wonder: Cook everything in the same skillet—fewer dishes means more time to enjoy your meal
• Endlessly adaptable: Not a spinach fan? Swap in kale. Prefer heat? Add red pepper flakes. The basics stay delicious no matter how you tweak it
• Crowd-pleaser: Kids devour the cheesy tortellini while adults go crazy for the savory sausage and creamy sauce

Seriously, this recipe checks all the boxes—it’s my most-requested weeknight dinner for good reason.

Ingredients for Creamy Garlic Butter Beef Tortellini With Italian Sausage Spinach

Gather these simple ingredients – you probably have most in your kitchen already! Exact measurements matter here, especially for that dreamy sauce consistency. (Pro tip: Prep everything before you start cooking—this dish comes together fast!)

• 1 lb beef tortellini – fresh or frozen both work, but fresh gives that perfect al dente bite
• 1 lb Italian sausage – casings removed if using links (I prefer mild, but hot works if you like spice)
• 2 cups fresh spinach – packed tight, stems removed (it wilts down to almost nothing, trust me!)
• 4 tbsp butter – real butter only, please (salted or unsalted both work)
• 4 cloves garlic – minced fine (about 1 heaping tablespoon—yes, it’s a lot, and yes, it’s necessary)
• 1 cup heavy cream – don’t substitute milk here, the sauce won’t thicken properly
• 1/2 cup grated Parmesan – freshly grated melts smoother than the pre-shredded stuff
• Salt and pepper – to taste (I use about 1/2 tsp salt and 1/4 tsp black pepper)

That’s it! Simple ingredients, insane flavor payoff. Now let’s make some magic.

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How to Make Creamy Garlic Butter Beef Tortellini With Italian Sausage Spinach

This dish comes together faster than you’d think—just follow these simple steps, and you’ll have a restaurant-worthy meal in no time. Trust me, it’s easier than it looks!

Step 1: Cook the Tortellini

First, bring a large pot of salted water to a boil. Add the beef tortellini and cook according to the package instructions—usually about 7-9 minutes for fresh tortellini or 10-12 minutes for frozen. You want it al dente, so don’t overcook it! Drain the tortellini and set it aside. (Pro tip: Save about 1/4 cup of the pasta water—it’s liquid gold for adjusting the sauce later!)

Step 2: Brown the Italian Sausage

While the tortellini cooks, heat a large skillet over medium heat. Add the Italian sausage (casings removed, if using links) and break it up into crumbles with a wooden spoon. Cook until it’s browned and no longer pink, about 6-8 minutes. Remove the sausage from the skillet and set it aside, leaving any drippings in the pan—they’re packed with flavor!

Step 3: Prepare the Creamy Garlic Butter Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook just until it’s fragrant—about 30 seconds. Don’t let it burn! Pour in the heavy cream and let it simmer gently for 2-3 minutes, stirring occasionally. Then, whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. (It should coat the back of a spoon—this is when that reserved pasta water comes in handy if the sauce is too thick.)

Step 4: Combine Everything

Now, add the cooked tortellini, browned Italian sausage, and fresh spinach to the skillet. Toss everything together until the spinach is wilted and the tortellini is coated in that luscious garlic butter sauce. Taste and adjust the seasoning with salt and pepper—I usually add a little extra Parmesan here too, because why not? Serve it hot and watch it disappear!

Tips for Perfect Creamy Garlic Butter Beef Tortellini

Want to take this dish from good to “Oh my gosh, how did you make this?” Here are my best tricks—learned the hard way through many (delicious) trial runs:

• Use fresh Parmesan: That pre-shredded stuff has anti-caking agents that make sauces grainy. A block of real Parmigiano-Reggiano melts like a dream.
• Reserve pasta water: That starchy liquid gold is your secret weapon for adjusting the sauce—just a splash loosens it up perfectly.
• Watch the garlic: Cook it just until fragrant (30 seconds max!). Burnt garlic turns bitter fast.
• Undercook the tortellini: It’ll finish cooking in the sauce—aim for 1 minute less than package directions.
• Spice it up: A pinch of red pepper flakes or nutmeg adds incredible depth.

Follow these, and you’ll have people begging for your recipe!

Variations for Creamy Garlic Butter Beef Tortellini

This recipe is super flexible—swap ingredients based on what you have or what you’re craving! Here are my favorite twists:

• Switch the protein: Swap Italian sausage for chicken sausage or ground turkey. Vegetarian? Skip the meat altogether and add roasted mushrooms.
• Greens galore: Not a spinach fan? Use kale (just sauté it a bit longer) or throw in a handful of arugula for a peppery kick.
• Flavor boosters: Add sun-dried tomatoes for a sweet-tangy punch or toss in a few artichoke hearts for extra richness.
• Cheese swap: Try ricotta-stuffed tortellini or add a sprinkle of goat cheese at the end for a creamy tang.

Honestly, the possibilities are endless—make it your own!

Serving Suggestions for Creamy Garlic Butter Beef Tortellini

This dish stands beautifully on its own, but I love rounding it out with a few simple sides. A crusty garlic bread is absolute perfection for soaking up every last drop of that creamy sauce—I just toast slices with butter, garlic, and parsley while the tortellini cooks. If you want something lighter, toss together a quick arugula salad with lemon vinaigrette. Honestly? Sometimes I just grab a fork and eat it straight from the skillet—no shame!

Storing and Reheating Creamy Garlic Butter Beef Tortellini

Leftovers? (As if!) But if you somehow have some, here’s how to keep it tasting amazing. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce—the microwave works fine, but I prefer the stovetop on low heat. Stir gently to avoid breaking the tortellini. Pro tip: The flavors actually deepen overnight, making this one of those rare dishes that might taste even better the next day!

Nutritional Information for Creamy Garlic Butter Beef Tortellini

Here’s a general breakdown of the nutrition for this dish—it’s rich, indulgent, and totally worth it! Keep in mind, these are estimates and can vary based on the exact ingredients and portion sizes you use. (And yes, I rounded up because, let’s be real, who’s measuring Parmesan to the gram?)

• Serving Size: 1 generous portion (about 1/4 of the recipe)
• Calories: 750
• Fat: 45g (22g saturated, 18g unsaturated)
• Carbohydrates: 55g (3g fiber, 4g sugar)
• Protein: 30g
• Sodium: 850mg
• Cholesterol: 150mg

If you’re watching your intake, you can lighten it up a bit by using turkey sausage, swapping half-and-half for heavy cream, or adding extra spinach to bulk it up without the calories. But hey, sometimes you just need a little indulgence, and this dish delivers in the most delicious way!

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