Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach

This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach was born on a night when I wanted something indulgent and cozy without spending half the evening cooking. I pulled together a few reliable pantry staples and ended up with a pasta dish that’s creamy, flavorful, and deeply comforting. It looks and tastes like something you fussed over, yet it comes together in about 30 minutes.

The tortellini plumps up with cheesy filling, soaking in every bit of the garlic butter cream sauce. The Italian sausage adds hearty richness and just the right amount of bite, while the spinach softens into the sauce, giving a touch of freshness that balances out the richness. When you scoop it all together—the browned sausage, silky sauce, tender pasta—it’s a bowl of comfort you’ll want again and again.

Why You’ll Love This Creamy Garlic Butter Beef Tortellini

One-pan comfort: Rich, creamy, and cheesy in all the right ways.
Quick but filling: Ready in less than 40 minutes from start to finish.
Always a hit: Even the picky eaters go for seconds.
Weeknight-friendly, weekend-worthy: Easy enough for a Tuesday night, impressive enough for a Saturday dinner.
Adaptable: Easy swaps to suit your taste or what you have on hand.

What Kind of Tortellini Should I Use?

Fresh or refrigerated tortellini are the best choice here—they cook fast and have that tender bite that works beautifully with creamy sauces. Cheese-filled tortellini are my default since they let the garlic butter and sausage shine through, but spinach- or beef-stuffed tortellini also add nice depth if you want variety. I’d steer clear of dried tortellini for this recipe; it takes much longer to cook and doesn’t absorb the sauce quite as well.

Options for Substitutions

Italian Sausage: If sausage isn’t your thing or you’d prefer something leaner, swap in ground turkey, chicken sausage, or even plant-based crumbles for a vegetarian take. If it’s not already seasoned, make sure to add extra flavor as it cooks.
Spinach: Fresh baby spinach wilts into the sauce effortlessly, but frozen spinach will also work if you thaw it first and squeeze out extra liquid.
Cream: You can lighten it up a bit with half-and-half or evaporated milk, though the sauce won’t be quite as rich.
Tortellini: If you don’t have tortellini on hand, gnocchi, ravioli, or short pasta like penne will do the job—just adjust the cooking time.
Cheese: Mozzarella melts into a gooey finish, but you can use Parmesan, provolone, fontina, or a mix of Italian cheeses for variety.

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

Cheese Tortellini
The main star of the dish. These little pasta pockets absorb all that creamy, garlicky sauce and bring a tender, satisfying bite.
Italian Sausage
Savory and full of flavor. I like hot sausage for a bit of spice, but mild sausage works if you want it less bold.
Garlic
Fresh cloves bring out the key flavor of the sauce—aromatic, sharp, and essential.
Butter
Melted down with garlic, this creates the base of the creamy sauce.
Heavy Cream
Thick and luxurious, it makes the sauce rich and velvety.
Baby Spinach
Adds freshness and color, softening perfectly into the warm cream sauce.
Shredded Mozzarella Cheese
Melted into the sauce for gooey texture and cheesy flavor.
Parmesan Cheese
Nutty, salty, and sharp—it cuts through the richness and finishes the sauce beautifully.
Crushed Red Pepper Flakes (optional)
A dash of heat if you like a little spice.
Salt & Black Pepper
For seasoning the dish in layers.
Fresh Parsley
Sprinkled on top for freshness and color.

Steps To Make Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach

Step 1: Brown the Italian Sausage

Place a large skillet over medium-high heat. Add the sausage, breaking it apart with a spoon as it cooks. Let it brown until golden and crisp on the edges, 6–8 minutes. Transfer to a plate and keep a little of the rendered fat in the pan to flavor the sauce.

Step 2: Sauté the Garlic in Butter

Reduce heat to medium. Melt the butter in the skillet, then add minced garlic. Cook for about 1 minute, stirring, until fragrant—be careful not to burn it.

Step 3: Build the Cream Sauce

Pour in the heavy cream and stir. Let it simmer gently for 2–3 minutes so it thickens slightly and blends with the garlic butter.

Step 4: Wilt the Spinach

Add the spinach straight into the skillet. Stir until it just wilts, about 2–3 minutes. If using frozen spinach, make sure it’s thawed and squeezed dry before adding.

Step 5: Add Cooked Sausage Back In

Return the sausage to the pan. Stir everything together so the meat is fully coated in the creamy sauce.

Step 6: Cook the Tortellini

Meanwhile, boil salted water in a pot. Add the tortellini and cook according to package directions—usually 3–4 minutes for fresh pasta. Drain and fold gently into the sauce.

Step 7: Add the Cheese

Sprinkle in mozzarella and Parmesan. Stir until melted, gooey, and fully blended with the sauce and pasta.

Step 8: Final Seasoning and Serve

Taste and season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley. Serve hot, straight from the skillet.

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

This whole dish takes about 35 minutes total:

Sausage browning: 6–8 minutes
Sauce and spinach: 5–7 minutes
Tortellini: 3–4 minutes (while sauce is simmering)
Finishing with cheese: 3–5 minutes

Each step overlaps smoothly, which keeps the total time quick and efficient. Perfect for busy evenings yet still feels like a special meal.

Tips for Perfect Creamy Garlic Butter Tortellini

Cook tortellini just until tender so it doesn’t get mushy.
Let the sausage brown well—those crispy bits make the dish.
Always use fresh garlic for the strongest flavor.
Add spinach last to keep it vibrant and fresh.
Sprinkle cheese slowly, stirring as it melts for a smooth sauce.
Keep a little pasta water aside in case the sauce feels too thick.

Watch Out for These Mistakes While Cooking

Using dried tortellini without adjusting the timing—it won’t absorb the sauce well.
Skipping proper browning of sausage—you’ll lose that caramelized flavor.
Overheating the cream—boiling can cause it to split.
Adding spinach too early—it will overcook and lose color.
Not seasoning in layers—season sausage, then sauce, then finish at the end.
Dumping all the cheese at once—it can clump.

What to Serve With Creamy Garlic Butter Beef Tortellini?

Garlic Bread: Classic and perfect for mopping up extra sauce.
Crisp Green Salad: Adds a fresh, light balance.
Roasted Broccoli with Garlic: A flavorful veggie that pairs beautifully.
Lemon-Parmesan Asparagus: Bright and tangy next to creamy pasta.
Sautéed Mushrooms: Earthy and rich, a natural fit.
Balsamic Onions: Sweet and tangy for extra flavor.
A Glass of Red Wine: Chianti or Merlot complements the dish.
Sparkling Water with Citrus: Refreshing if you want a lighter pairing.

Storage Instructions

Leftovers keep well in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits, so when reheating, add a splash of cream or milk to bring it back to a smooth consistency.

To reheat, warm gently on the stovetop over medium-low, stirring often. Or microwave in 30-second bursts, stirring between intervals. Avoid overheating to prevent the sauce from separating.

Freezing isn’t recommended—the tortellini can go mushy, and the cream sauce won’t thaw as smoothly. If you do freeze, expect some texture changes.

Estimated Nutrition (per serving, 4 servings total)

Calories	~620g
Protein	27g
Fat	41g
Saturated Fat	19g
Carbohydrates	36g
Sugar	3g
Cholesterol	105g
Sodium	930g

These numbers vary based on the tortellini and sausage you choose. Lighten it up with turkey sausage, reduced cheese, or lower-fat cream.

Frequently Asked Questions

Fresh or refrigerated cheese tortellini is best—it cooks quickly and holds up in the sauce.

Yes. Cook and cool, then refrigerate. Reheat with a splash of cream or milk to bring the sauce back together.

Yes. Skip the sausage or use a plant-based sausage substitute, and use veggie tortellini.

You can, but it won’t be as rich. Half-and-half or a little cream cheese with milk works better.

Mild, unless you use hot sausage or add extra red pepper flakes.

Provolone, fontina, or an Italian cheese blend work too. Parmesan adds sharpness.

Yes—try mushrooms, sun-dried tomatoes, or bell peppers. Sauté them with the sausage or garlic.

Add pasta water or cream to thin it. Simmer longer or add more cheese to thicken.

Conclusion

This Creamy Garlic Butter Beef Tortellini with Italian Sausage & Spinach is everything you need for a hearty weeknight meal—creamy, cheesy, and deeply satisfying but ready in around 30 minutes. It’s the kind of recipe that feels like a special occasion dinner yet is simple enough to make anytime. Whether you’re feeding the family, cooking for friends, or just craving a bowl of comfort, this dish belongs in your regular rotation.