Garlic Butter Beef Spinach Tortellini (Print Version)
# Ingredients:
→ Broth and Thickeners
01 -
2 1/2 cups chicken broth (substitute vegetable broth for vegetarian option)
02 -
1 1/2 cups chicken broth (or vegetable broth)
03 -
2 tablespoons cornstarch (or flour as a substitute)
→ Pasta
04 -
16 ounces frozen cheese tortellini
→ Sauce Ingredients
05 -
4 tablespoons salted butter
06 -
2 cloves garlic, minced
07 -
2 teaspoons dried basil
→ Protein and Vegetables
08 -
1 pound ground beef
09 -
1 cup fresh spinach, chopped
→ Garnish
10 -
1/4 cup freshly grated Parmesan cheese
11 -
Fresh basil chiffonade (optional)
# Instructions:
01 -
Bring 2 1/2 cups of broth to a boil in a large pot over medium heat. Add the frozen cheese tortellini, stirring occasionally, and cook until the tortellini float to the surface, about 3 to 4 minutes. Drain and set aside.
02 -
Whisk together the remaining 1 1/2 cups of broth with 2 tablespoons cornstarch in a small bowl until fully dissolved. In a non-stick skillet, melt 4 tablespoons butter over medium-high heat until foamy. Add minced garlic and dried basil, stirring constantly for about 2 minutes until fragrant.
03 -
Add the ground beef to the skillet and cook until browned. Drain excess grease, then add chopped spinach and stir for 1 to 2 minutes until the spinach wilts.
04 -
Pour the broth-cornstarch mixture into the skillet with beef and spinach. Bring to a gentle boil while stirring continuously until the sauce thickens, about 2 minutes. Add the cooked tortellini and toss to coat evenly.
05 -
Transfer the tortellini mixture to a serving dish. Garnish with freshly grated Parmesan cheese and fresh basil if desired. Serve immediately.
# Notes:
01 -
Fresh tortellini cooks in 2 to 3 minutes; dried tortellini requires 10 to 11 minutes. Adjust seasoning if using low-sodium broth. Flour may substitute cornstarch but requires longer cooking to thicken. Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating with a splash of broth for best texture.