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One Pot Beef Tortellini Pasta - Fast, Cozy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (90% lean works well)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups (480 ml) low-sodium beef broth
  • 2 cups (480 ml) marinara sauce or crushed tomatoes
  • 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 package (18–20 oz / 500–570 g) cheese tortellini (fresh or refrigerated; frozen works too)
  • 2 cups baby spinach (or chopped kale)
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1 cup shredded mozzarella (or Italian blend)
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Warm the pan: Set a large, deep skillet or Dutch oven over medium-high heat. Add olive oil.
  2. Brown the beef: Add ground beef, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
  3. Sauté aromatics: Add diced onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Build the sauce: Stir in marinara (or crushed tomatoes), beef broth, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer.
  5. Add tortellini: Stir in the tortellini, making sure it’s mostly submerged. Reduce heat to medium, cover, and cook 4–6 minutes for fresh/refrigerated tortellini (8–10 for frozen), stirring once or twice to prevent sticking.
  6. Check doneness: Tortellini should be tender but not mushy. If the sauce looks too thick before pasta is done, splash in a bit more broth.
  7. Make it creamy: Lower heat. Stir in heavy cream and baby spinach. Cook 1–2 minutes until the spinach wilts and the sauce turns silky.
  8. Cheesy finish: Stir in mozzarella and Parmesan until melted. Taste and adjust salt and pepper.
  9. Serve: Spoon into bowls. Top with extra Parmesan and chopped basil or parsley if you like.