This creamy beef and tortellini skillet combines ground beef, frozen cheese tortellini, and fresh spinach in a rich Parmesan cream sauce, cooked entirely in one skillet. It's a complete weeknight dinner ready in approximately 15 minutes.
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In a large skillet over medium-high heat, add the ground beef and chopped onion. Season with salt, pepper, smoked paprika, and Italian seasoning. Cook until beef is browned, then drain any excess grease.
Add the minced garlic, can of diced tomatoes, spinach, beef broth, heavy cream, Parmesan cheese, and frozen tortellini to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and let it cook for about 5 minutes.
Remove the lid, stir well, and continue to cook for a few more minutes until the tortellini is tender.
Stir in the shredded mozzarella cheese until it's melted and combined.
Serve immediately, topping with additional Parmesan cheese, dried parsley, and red pepper flakes if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat with a splash of broth to restore sauce consistency.
Yes, but reduce the cooking time. Fresh tortellini typically cooks in 2–3 minutes once added to the skillet, so check for tenderness earlier and avoid overcooking.
Keep the heat at medium-low once you add the cream and cheese, stir frequently, and avoid boiling vigorously after the cream is incorporated.
Prepare the beef and onion mixture ahead and refrigerate separately; combine with other ingredients and cook fresh for best texture, as the tortellini can absorb excess liquid if stored together.
Substitute with chicken broth, vegetable broth, or pasta water; all will work as a liquid base for the sauce.
Both work; use about 1 cup fresh spinach as listed, or ½ cup frozen spinach thawed and squeezed dry to avoid excess water in the sauce.
