Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach

WANT TO SAVE THIS RECIPE?

This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach came to life on a weeknight when I was craving something rich, cheesy, and soul-warming—but didn’t want to spend hours in the kitchen. I tossed together a few pantry staples, and what I ended up with was this velvety, comforting pasta dish that’s absolutely bursting with flavor. It’s the kind of recipe that feels like it took a long time, but comes together in about 30 minutes.

The tortellini swells with cheesy goodness, soaking up that garlic butter cream sauce while the Italian sausage adds a satisfying bite. The spinach melts right into the sauce, adding some greenery and a hint of freshness that balances the richness. And when you spoon everything together—golden-browned sausage, luscious sauce, soft pasta pillows—it’s just magic in a bowl.

---

Why You’ll Love This Creamy Garlic Butter Beef Tortellini

• One-pan comfort food: Rich, creamy, and loaded with flavor.
• Quick & satisfying: On the table in under 40 minutes.
• Crowd-pleaser: Even picky eaters devour it.
• Weeknight or weekend worthy: Easy enough for a Tuesday, impressive enough for a Saturday dinner.
• Customizable: Plenty of room for personal twists.

---

What Kind of Tortellini Should I Use?

Fresh or refrigerated tortellini is your best bet for this dish—it cooks quickly and has a tender, homemade texture that fits perfectly in the creamy sauce. I usually go for cheese-stuffed tortellini to keep things simple and let the sausage and garlic butter shine. However, if you’re feeling adventurous, beef or spinach-filled tortellini would also work well, giving even more depth to each bite. Avoid dried tortellini if possible; it takes longer to cook and doesn’t soak up the sauce as nicely.

---

Options for Substitutions

Italian Sausage: Not a fan or want something lighter? Swap it for ground turkey, chicken sausage, or even meatless crumbles for a vegetarian twist. Just make sure to season it well if it’s not already flavored.

Spinach: Fresh baby spinach wilts beautifully into the sauce, but you can use frozen spinach in a pinch—just make sure to thaw and squeeze out the excess liquid.

Cream: You can lighten things up by using half and half or evaporated milk, though it won’t be quite as rich.

Tortellini: No tortellini on hand? Substitute with gnocchi, ravioli, or even penne pasta—just adjust the cooking time accordingly.

Cheese: I love using shredded mozzarella or a blend of Italian cheeses, but feel free to mix in Parmesan, fontina, or provolone based on your taste.

---

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

Cheese Tortellini
The heart of the dish—these little stuffed pasta pockets soak up all the rich, garlicky cream sauce and provide a tender, chewy texture.

Italian Sausage
Packed with flavor and spice, it brings a meaty, savory punch that balances the creamy elements. I like using hot sausage for a kick, but mild works just as well.

Garlic
Freshly minced garlic infuses the butter and cream with a bold, aromatic flavor that defines the entire dish.

Butter
Used to sauté the garlic and create that luscious base for the sauce. It adds depth and richness.

Heavy Cream
Creates the luxurious sauce that coats every bite of tortellini. It’s the foundation of that silky, indulgent texture.

Baby Spinach
Wilts into the sauce and gives a pop of green that cuts through the richness and adds balance.

Shredded Mozzarella Cheese
Melted into the sauce and sprinkled on top, this makes the dish ooey-gooey and extra satisfying.

Parmesan Cheese
Adds a salty, nutty finish that sharpens the creamy sauce just enough to keep it from being too heavy.

Crushed Red Pepper Flakes (optional)
For a touch of heat and extra flavor complexity. A small amount goes a long way.

Salt & Black Pepper
Seasoning is key—these two simple ingredients help everything shine.

Chopped Fresh Parsley
Used as a garnish for a fresh, bright contrast to the rich sauce and meat.

---

Step 1: Brown the Italian Sausage

Start by heating a large skillet over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook until it’s browned and crispy on the edges, about 6–8 minutes. Once cooked, transfer the sausage to a plate and set it aside. Leave some of the rendered fat in the pan for added flavor.

---

Step 2: Sauté the Garlic in Butter

In the same skillet, reduce the heat to medium. Add the butter and let it melt, then stir in the minced garlic. Cook for about 1 minute, just until fragrant—don’t let it burn.

---

Step 3: Build the Cream Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir well to combine it with the garlic butter. Let the cream reduce slightly for about 2–3 minutes, stirring occasionally.

---

Step 4: Wilt the Spinach

Add the baby spinach directly into the sauce. Stir until the leaves wilt and soften, about 2–3 minutes. If using frozen spinach, make sure it’s thawed and drained before adding.

---

Step 5: Add Cooked Sausage Back In

Return the browned sausage to the skillet. Stir everything together so the meat is coated in the creamy, garlicky sauce.

---

Step 6: Cook the Tortellini

While the sauce simmers, bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 3–4 minutes for fresh or refrigerated tortellini). Drain and gently fold the cooked tortellini into the skillet with the sauce.

---

Step 7: Add the Cheese

Sprinkle in shredded mozzarella and Parmesan cheese. Stir until everything is melted and gooey, coating the tortellini and sausage in a creamy, cheesy finish.

---

Step 8: Final Seasoning and Serve

Season with salt, black pepper, and crushed red pepper flakes if using. Garnish with chopped parsley and serve hot—right out of the skillet.

---

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

From start to finish, this dish takes about 35 minutes to pull together.

• Sausage browning: 6–8 minutes
• Sauce & spinach: 5–7 minutes
• Tortellini boiling: 3–4 minutes (while sauce simmers)
• Combining & melting cheese: 3–5 minutes

Everything overlaps nicely, which keeps the total time efficient. It’s fast enough for a busy weeknight but delivers like a weekend comfort meal.

---

Tips for Perfect Creamy Garlic Butter Tortellini

• Don’t overcook the tortellini: It should be just tender—overcooking can make it mushy and ruin the texture.
• Brown the sausage well: Letting it crisp up adds flavor and depth to the final dish. Don’t rush it.
• Use fresh garlic: Pre-minced garlic just doesn’t have the same punch. Fresh cloves make a noticeable difference.
• Wilt the spinach last: This keeps it vibrant and prevents it from becoming slimy or overcooked.
• Add the cheese gradually: Sprinkle it in slowly and stir well to avoid clumping or stringiness.
• Reserve pasta water (optional): If your sauce feels too thick, a splash of reserved tortellini water can loosen it beautifully without watering it down.

---

Watch Out for These Mistakes While Cooking

• Using dried tortellini without adjusting the cook time: It takes much longer and doesn’t absorb the sauce the same way. Stick with fresh or refrigerated when possible.
• Skipping the sausage browning step: If you don’t let the sausage brown properly, you lose all that caramelized flavor that builds the base of this dish.
• Overheating the cream: Bring it to a gentle simmer, not a boil. Boiling can cause it to separate or curdle.
• Adding spinach too early: It will wilt down to nothing and lose its color. Always add it toward the end.
• Not seasoning in layers: Season the meat, then the sauce, then taste again at the end. That layered seasoning makes all the difference.
• Adding cheese all at once: Dumping cheese in a hot sauce all at once can cause clumping. Sprinkle gradually and stir continuously.

---

What to Serve With Creamy Garlic Butter Beef Tortellini?

Garlic Bread

The classic sidekick. Use it to scoop up every drop of that creamy sauce.

Simple Green Salad

A crisp salad with vinaigrette balances the richness of the tortellini dish beautifully.

Roasted Broccoli with Garlic

A flavorful veggie side that holds its own next to a hearty pasta.

A Glass of Red Wine

Pair with a medium-bodied red like Chianti or Merlot for a complete, cozy dinner.

Lemon-Parmesan Asparagus

Bright and zesty, this adds a nice tangy contrast to the cream-based pasta.

Sparkling Water with Citrus

Refreshing and cleansing on the palate, especially if you go heavy on the cheese.

Balsamic Glazed Onions

Sweet, tangy, and caramelized—great for adding another depth of flavor to your plate.

Sautéed Mushrooms

Earthy and savory, mushrooms pair naturally with sausage and creamy pasta.

---

Storage Instructions

If you have leftovers (lucky you), store them in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it sits, so when reheating, add a splash of milk or cream to bring it back to life.

To reheat, warm it gently on the stovetop over medium-low heat, stirring often to keep the sauce smooth. You can also microwave individual portions in 30-second intervals, stirring in between. Avoid overheating, as the cheese can separate.

Freezing is not ideal for this dish—the tortellini tends to get mushy, and the creamy sauce doesn’t hold up well when thawed. If you do freeze it, expect texture changes.

---

Estimated Nutrition

Per generous serving (based on 4 servings total):

• Calories: ~620
• Protein: 27g
• Fat: 41g
• Saturated Fat: 19g
• Carbohydrates: 36g
• Sugar: 3g
• Fiber: 2g
• Cholesterol: 105mg
• Sodium: 930mg

Note: These values can vary depending on the brand of tortellini and sausage you use. To lighten it up, use turkey sausage, low-fat cream, or reduce cheese.

---

Frequently Asked Questions

What kind of tortellini works best for this recipe?

Fresh or refrigerated cheese tortellini is ideal. It cooks quickly and holds up beautifully in the creamy sauce. Avoid dried tortellini unless you’re adjusting cooking time and liquid.

---

Can I make this dish ahead of time?

Yes, you can prep it a few hours ahead. Cook everything, let it cool, then refrigerate. Reheat gently with a splash of cream or milk to bring the sauce back to life before serving.

---

Is it possible to make this vegetarian?

Absolutely. Just skip the sausage or substitute with plant-based sausage crumbles. Use veggie tortellini, and you’re set.

---

Can I use milk instead of heavy cream?

You can, but the sauce won’t be as rich or creamy. For a lighter option that still works well, try half and half or a blend of milk and a little cream cheese.

---

How spicy is this dish?

Mild unless you use hot Italian sausage or add red pepper flakes. You control the heat level, so it’s easy to make kid-friendly or spice-lover-approved.

---

What if I don’t have mozzarella?

You can use other melty cheeses like provolone, fontina, or an Italian cheese blend. Parmesan is great too for extra sharpness.

---

Can I add more vegetables?

Definitely. Mushrooms, sun-dried tomatoes, or bell peppers would all work well. Just sauté them with the sausage or garlic.

---

How do I make the sauce thinner or thicker?

To thin the sauce, add a splash of pasta water or cream. To thicken it, let it simmer a bit longer or add a little more cheese.

---

Conclusion

This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach is everything you want in a weeknight dinner: rich, satisfying, and ready in about 30 minutes. It’s one of those dishes that tastes like you spent hours crafting it, but it comes together with minimal fuss and maximum flavor. Whether you’re feeding a hungry family, impressing guests, or just treating yourself, this pasta has you covered. Keep it in your regular rotation—you won’t regret it.

---

Print