Garlic Butter Beef and Spinach Tortellini Recipe – Easy 30-Minute Family Dinner

The sizzle of beef browning in garlic butter is enough to turn heads in any kitchen. When you add pillowy cheese tortellini and fresh spinach, you’re suddenly in “I can’t believe I made this” territory. My first go at garlic butter beef and spinach tortellini happened on a rushed Tuesday night—kids were hungry, I was tired, and all I wanted was something hearty but easy. Honestly, I never expected it would become our family’s most requested dinner. But it did, and for good reason.

This garlic butter beef and spinach tortellini recipe is the kind of meal that feels like a cozy hug after a long day. It’s packed with comforting flavors, comes together in just about 30 minutes, and there’s barely any mess to clean up. The real magic? It’s got all the charm of a restaurant dish without the need for reservations or fancy chef skills. Even my pickiest eater (who claims to dislike spinach) goes back for seconds.

If you’re like me, you love meals that balance taste, nutrition, and convenience. I’ve tested this recipe more times than I can count—tweaking the garlic, the butter, and even the type of tortellini. Whether you’re feeding a hungry family, surprising guests, or meal-prepping for the week, this garlic butter beef and spinach tortellini brings everyone to the table. It’s become my secret for transforming a bag of tortellini and a pound of beef into something that feels a little bit fancy, even when you’re in your sweatpants.

So, if you’re searching for a foolproof, flavor-packed family dinner that won’t leave you with a pile of dishes, you’re in the right place. Let’s get started—your kitchen is about to smell amazing!

Why You’ll Love This Recipe

• Quick & Easy: You’ll have dinner on the table in just 30 minutes—no joke. It’s perfect for those nights when you want real food but don’t want to work for it.
• Simple Ingredients: Everything you need is probably in your pantry or fridge already—no wild goose chases to specialty stores.
• Perfect for Any Occasion: Whether it’s a weeknight meal, a casual dinner party, or a “let’s spoil ourselves” weekend, garlic butter beef and spinach tortellini fits the bill.
• Crowd-Pleaser: There’s something about cheesy pasta, savory beef, and garlicky butter that makes every age group happy. From toddlers to teens—even the grown-ups keep asking for more.
• Unbelievably Delicious: The combo of rich garlic butter, juicy beef, tender spinach, and melty tortellini is just… wow. You’ll probably sneak a bite straight from the pan (I always do!).

What makes this recipe stand out? For starters, blending the garlic into the butter before adding beef gives a much deeper flavor—never overpowering, just right. I spent weeks perfecting the seasoning so every bite is balanced. Plus, tossing in fresh spinach right at the end means it wilts perfectly without getting soggy. I’ve even swapped in different tortellini fillings (cheese, spinach-ricotta, even chicken) and it works every time.

This isn’t just another pasta dinner. It’s the kind of meal that makes you pause after the first forkful—creamy, garlicky, hearty, and honestly, feels like something you’d order at your favorite Italian place. If you’re looking for comfort food that doesn’t weigh you down, this is it. It’s a recipe you’ll want to make again and again, and trust me, you’ll get requests for it. That’s when you know you’ve found a winner!

What Ingredients You Will Need

This recipe uses a handful of everyday ingredients to create bold, crave-worthy flavors. Most of these are pantry staples, but I’ll share tips for picking the best versions (and easy swaps if you need them).

• Refrigerated cheese tortellini (20 oz / 570 g) – Fresh is best for texture, but frozen works if you add a minute to the cook time. I like Rana or Buitoni brands for consistency.
• Ground beef (1 lb / 450 g) – I use 85% lean for juiciness, but you can use ground turkey or chicken for a lighter spin.
• Unsalted butter (4 tbsp / 56 g) – This is the backbone of the sauce. If you only have salted, just reduce the added salt later in the recipe.
• Garlic cloves (4 large, minced) – Fresh is best, but pre-minced garlic works in a pinch (use 1.5 tbsp).
• Fresh baby spinach (4 cups / 120 g, loosely packed) – It wilts down a lot, so don’t be shy. Frozen spinach can be used—just thaw and squeeze out excess water.
• Parmesan cheese (1/2 cup / 50 g, grated) – Adds a salty, nutty kick. Grate it fresh if you can; pre-shredded is okay but melts differently.
• Chicken broth (1/2 cup / 120 ml) – Helps make the sauce silky. Vegetable broth or even water can be used if needed.
• Italian seasoning (1.5 tsp / 5 g) – I like McCormick or simply make your own with dried basil, oregano, and thyme.
• Crushed red pepper flakes (1/4 tsp / 1 g, optional) – For a gentle heat; skip if you’re cooking for spice-averse folks.
• Kosher salt & black pepper – To taste. Start with 1/2 tsp salt and 1/4 tsp pepper, adjust as needed.
• Olive oil (1 tbsp / 15 ml) – For browning the beef, keeps it moist and adds flavor.

Substitution Tips: Use gluten-free tortellini if needed. Swap out ground beef for turkey, chicken, or even plant-based crumbles for a vegetarian twist. If you don’t have fresh spinach, chopped kale works (cook a bit longer). For dairy-free, use vegan butter and skip the Parmesan or try a sprinkle of nutritional yeast.

Everything here is easy to find and, honestly, forgiving. The garlic butter beef and spinach tortellini recipe is as flexible as you need it to be—so don’t stress about subbing what you have on hand.

Equipment Needed

• Large skillet or sauté pan (12-inch recommended) – Gives you room to toss everything together. Nonstick or stainless steel both work fine.
• Large pot – For boiling the tortellini. If you only have a medium pot, just work in batches.
• Colander – For draining the tortellini. A slotted spoon works in a pinch (just be gentle to avoid tearing the pasta).
• Wooden spoon or spatula – For stirring the beef and sauce.
• Chef’s knife and cutting board – For mincing garlic and prepping spinach if needed.
• Measuring cups and spoons – For accuracy (but I admit, I eyeball the Parmesan sometimes!).

If you’re short on space or tools, you can brown the beef in the same pot you’ll use for the tortellini—just wipe it out between steps. I’ve even made this in a deep nonstick frying pan when my skillet was in the dishwasher. For maintenance, keep nonstick pans scratch-free with silicone utensils. And if you’re looking for budget picks, Target’s in-house brands have solid, affordable pans that last.

Preparation Method

1. Boil the Tortellini:
   • Bring a large pot of salted water to a boil.
   • Add 20 oz (570 g) cheese tortellini and cook according to package directions (usually 3-5 minutes for refrigerated).
   • Drain using a colander and set aside. (Tip: Toss with a drizzle of olive oil to prevent sticking.)
2. Brown the Beef:
   • While tortellini cooks, heat 1 tbsp (15 ml) olive oil over medium-high in a large skillet.
   • Add 1 lb (450 g) ground beef. Break it up with a wooden spoon, season with 1/2 tsp salt and 1/4 tsp pepper.
   • Cook for 4-5 minutes, until beef is browned and no longer pink. Drain excess fat if needed (I usually do if using 80% lean beef).
3. Make Garlic Butter:
   • Reduce heat to medium. Add 4 tbsp (56 g) unsalted butter to the pan with beef.
   • As butter melts, stir in 4 minced garlic cloves. Cook for 1-2 minutes until fragrant—don’t let the garlic brown or it’ll taste bitter.
4. Add Seasonings:
   • Sprinkle in 1.5 tsp Italian seasoning and 1/4 tsp crushed red pepper flakes (if using).
   • Pour in 1/2 cup (120 ml) chicken broth, stirring well to combine and deglaze any browned bits on the pan.
   • Let simmer for 2-3 minutes to slightly reduce the sauce.
5. Add Spinach:
   • Toss in 4 cups (120 g) fresh baby spinach.
   • Stir gently until spinach wilts, about 2 minutes. (Don’t overcook, or it’ll lose its bright color.)
6. Combine Tortellini:
   • Add drained tortellini to the skillet.
   • Toss everything together gently so the pasta doesn’t break. Make sure the tortellini is well coated in the garlic butter sauce.
7. Finish & Serve:
   • Sprinkle 1/2 cup (50 g) grated Parmesan cheese over the top. Stir until melted and creamy.
   • Taste and adjust seasoning—add more salt, pepper, or red pepper flakes if you like a little kick.
   • Serve hot, straight from the skillet. Garnish with extra Parmesan or a sprinkle of fresh parsley if you want to be fancy.

Troubleshooting: If the sauce seems dry, add a splash more broth or a bit of reserved pasta water. If your tortellini is sticking, gently loosen with a little olive oil. Trust your senses—if it smells garlicky and looks glossy, you’re on the right track!

Efficiency Tip: Chop your garlic and spinach while the beef browns to save time. I always have everything prepped before starting, but honestly, this recipe is forgiving even if you’re winging it.

Cooking Tips & Techniques

• Let the garlic bloom, not burn: Add garlic to melted butter and keep the heat at medium. If it gets brown too fast, just pull the pan off the burner for a minute. Burnt garlic is bitter—trust me, I learned that the hard way!
• Don’t overcook the tortellini: It should be just tender (“al dente”). Overcooked tortellini can get mushy and lose that satisfying bite.
• Deglaze for flavor: When adding broth, use your spoon to scrape up any browned bits from the pan. That’s where so much flavor lives.
• Spinach goes last: Add spinach right before combining everything. Overcooked spinach turns limp and dull. You want it just wilted and vibrant.
• Season as you go: Taste at each stage. The saltiness of the Parmesan and broth can vary, so adjust at the end rather than over-salting early.
• Keep things moving: This is a fast recipe—have your ingredients ready. I’ve found that prepping as you cook works, but don’t let the garlic or beef sit too long unattended.
• Multitask like a pro: Boil the tortellini while browning the beef. It cuts down on total cook time, and everything comes together hot and fresh.

One mistake I made early on was adding the spinach too soon—it ended up gray and stringy. Another time, I used salted butter and forgot to adjust the seasoning—oops, a little too salty! Don’t be afraid to taste and tweak. That’s how you’ll find your perfect balance. And if the sauce looks too thick, just add a splash more broth. This dish is all about creamy, garlicky goodness!

Variations & Adaptations

• Make it vegetarian: Swap ground beef for plant-based crumbles or chopped mushrooms. Use veggie broth instead of chicken.
• Lighten it up: Use ground turkey or chicken, and cut the butter back to 2 tbsp. You can also use whole wheat or gluten-free tortellini.
• Spice it up: Add extra red pepper flakes or a dash of hot sauce before serving. Sometimes I stir in a little pesto for a flavor twist.
• Seasonal swaps: In the fall, toss in chopped sun-dried tomatoes or roasted red peppers. In summer, add fresh basil at the end for a burst of freshness.
• Dairy-free option: Use vegan butter and skip the Parmesan, or try nutritional yeast for a cheesy flavor.
• One-pot method: Cook the beef first, then add broth and uncooked tortellini directly to the skillet with some extra water. Cover and simmer until pasta is tender—less to clean up!

My personal favorite spin? Adding a handful of halved cherry tomatoes with the spinach. They burst and add a sweet, juicy pop that’s totally irresistible. Don’t be afraid to play around—this garlic butter beef and spinach tortellini is endlessly adaptable!

Serving & Storage Suggestions

Serving: Serve garlic butter beef and spinach tortellini piping hot, straight from the skillet. For a dinner party, transfer to a pretty serving dish and sprinkle with extra Parmesan and fresh parsley. It pairs beautifully with a crisp green salad and a glass of chilled white wine (or, honestly, a big glass of lemonade!).

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits. To reheat, warm gently in a skillet over medium-low with a splash of broth or water to loosen the sauce. Microwave works too—just cover and use 50% power to avoid overcooking the pasta.

Freezing: This dish can be frozen, but the tortellini might get a bit soft on thawing. Freeze in single portions for up to 2 months. Thaw overnight in the fridge and reheat gently. I’ve packed it for work lunches, and it’s just as satisfying the next day. The garlic and butter flavors meld even more!

Nutritional Information & Benefits

Each serving (about 1/4 of the recipe) contains roughly:

• Calories: 570
• Protein: 30g
• Carbohydrates: 45g
• Fat: 28g
• Sodium: 780mg

Spinach brings in a good dose of vitamins A and K, while the beef and tortellini supply protein and energy. Using lean beef keeps saturated fat in check, and you can boost fiber by adding extra veggies or using whole wheat pasta. Allergens to note: gluten (in tortellini), dairy (butter, cheese), and possibly egg (in some fresh pasta). For a lighter version, swap in ground turkey or use less butter. Honestly, this meal feels indulgent but still fits into a balanced routine—it never leaves me feeling sluggish!

Conclusion

This garlic butter beef and spinach tortellini recipe is one of those gems you’ll want to keep in your back pocket. It’s quick, full of big flavors, and always brings smiles to the table. Whether you’re cooking for family, friends, or just yourself, it’s a guaranteed way to turn a bag of tortellini and a few simple ingredients into something special.

Feel free to play around with the ingredients—add your favorite veggies, try a different cheese, or make it spicy. That’s the fun of home cooking! Personally, I love how this recipe turns stressful evenings into something to look forward to. It’s become a little tradition in our house, and I hope it becomes one in yours too.

If you try this garlic butter beef and spinach tortellini, let me know how it goes! Drop a comment, share your tweaks, or tag your delicious creation. I can’t wait to hear what you think—happy cooking!

Frequently Asked Questions

Can I use frozen tortellini instead of fresh?

Absolutely! Just boil for 1-2 minutes longer than the fresh version and drain well before adding to the skillet.

What’s the best way to make this dish vegetarian?

Swap the ground beef for plant-based crumbles or chopped mushrooms, and use vegetable broth. The flavor stays rich and hearty, promise!

How do I keep the tortellini from sticking together?

After draining, toss the cooked tortellini with a drizzle of olive oil. If you’re not using it right away, keep it covered until you’re ready to combine everything.

Can I make this recipe ahead?

Yes! Prepare everything up to adding the spinach and tortellini. Store separately, then combine and reheat in a skillet when ready to serve. Add a splash of broth to freshen up the sauce.

What can I use instead of Parmesan cheese?

Pecorino Romano, Grana Padano, or even a sprinkle of nutritional yeast for a dairy-free option all work. Each brings a slightly different flavor, so use what you love!

Garlic Butter Beef and Spinach Tortellini

---

• Author: Louise
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This garlic butter beef and spinach tortellini is a quick, hearty, and comforting family dinner that comes together in just 30 minutes. Packed with savory beef, pillowy cheese tortellini, and fresh spinach in a garlicky butter sauce, it’s a guaranteed crowd-pleaser.

---

Ingredients

Scale 1x2x3x

• 20 oz refrigerated cheese tortellini (about 1 1/4 lbs)
• 1 lb ground beef (85% lean recommended)
• 4 tbsp unsalted butter
• 4 large garlic cloves, minced
• 4 cups fresh baby spinach (loosely packed)
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1.5 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• Kosher salt, to taste (start with 1/2 tsp)
• Black pepper, to taste (start with 1/4 tsp)
• 1 tbsp olive oil

---

Instructions

1. Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions (usually 3-5 minutes for refrigerated). Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
2. While tortellini cooks, heat olive oil over medium-high in a large skillet. Add ground beef, season with salt and pepper, and cook for 4-5 minutes until browned and no longer pink. Drain excess fat if needed.
3. Reduce heat to medium. Add butter to the pan with beef. As butter melts, stir in minced garlic and cook for 1-2 minutes until fragrant (do not let garlic brown).
4. Sprinkle in Italian seasoning and red pepper flakes (if using). Pour in chicken broth, stirring well to combine and deglaze any browned bits. Let simmer for 2-3 minutes to slightly reduce the sauce.
5. Add fresh baby spinach and stir gently until wilted, about 2 minutes.
6. Add drained tortellini to the skillet. Toss gently to coat pasta in the garlic butter sauce.
7. Sprinkle grated Parmesan cheese over the top. Stir until melted and creamy. Taste and adjust seasoning as needed.
8. Serve hot, garnished with extra Parmesan or fresh parsley if desired.

Notes

For best results, use fresh tortellini and add spinach at the end to keep it vibrant. Taste and adjust seasoning as you go, and don’t let the garlic brown. For a lighter version, use ground turkey or chicken and reduce butter. To make it vegetarian, use plant-based crumbles and vegetable broth. Leftovers keep well for up to 3 days and can be reheated with a splash of broth.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1/4 of the recipe (approximately 2 cups)
• Calories: 570
• Sugar: 3
• Sodium: 780
• Fat: 28
• Saturated Fat: 13
• Carbohydrates: 45
• Fiber: 3
• Protein: 30

Keywords: garlic butter beef tortellini, spinach tortellini, easy family dinner, 30 minute meal, skillet pasta, comfort food, Italian pasta, beef tortellini recipe