Easy creamy garlic tortellini has become my absolute favorite weeknight meal, and I know you’ll feel the same way. There’s just something magical about the rich, velvety sauce embracing tender tortellini. I still remember the first time I made this garlic butter tortellini with cream sauce; the aroma of garlic and butter filling my kitchen was incredible, and the taste? Pure comfort! It’s so satisfying to whip up a dish that feels gourmet but is actually a simple garlic butter tortellini you can make in under an hour. Let’s get cooking!
Why You’ll Love This Garlic Butter Tortellini Creamy
- An incredibly rich and satisfying taste that’s pure comfort food.
- So quick to prepare, with only 10 minutes of prep time needed.
- Ready in just 35 minutes total, making it perfect for busy weeknights.
- A wonderfully budget-friendly meal that doesn’t skimp on flavor.
- A guaranteed family-pleaser that everyone will ask for again and again.
- Enjoy the convenience of a mostly one-pot meal, saving on cleanup.
- This creamy garlic butter tortellini is a showstopper that feels fancy but is so easy.
- You’ll adore how this creamy garlic butter tortellini comes together so effortlessly.
Garlic Butter Tortellini Ingredients
Gathering these simple ingredients is the first step to an unforgettable meal. You’ll need 1 pound cheese tortellini, cooked al dente. For the savory base, grab 0.5 pound ground beef and 0.5 pound Italian sausage, casing removed. To build that glorious sauce, have 3 tablespoons unsalted butter and 4 cloves garlic, minced ready. The richness comes from 1.5 cups heavy cream, which creates a luxurious texture, and 0.5 cup low-sodium chicken broth for depth. I also love adding 1.5 cups baby spinach for a touch of green and freshness. And of course, 0.75 cup freshly grated Parmesan cheese is key for that salty, nutty flavor. Don’t forget 0.5 teaspoon red pepper flakes (optional) for a little heat, 0.5 teaspoon Italian seasoning, and salt and black pepper, to taste. Finally, 1 tablespoon olive oil is for browning the meats.
How to Make Garlic Butter Tortellini with Cream Sauce
- Step 1: Bring a large pot of salted water to a boil. Add 1 pound cheese tortellini and cook according to package directions until al dente. This usually takes about 5-7 minutes. Before draining, remember to reserve about ½ cup of the pasta water – it’s liquid gold for thickening the sauce!
- Step 2: While the tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 0.5 pound ground beef and 0.5 pound Italian sausage, casing removed. Break apart the meat with a spoon and cook for 6–8 minutes, or until nicely browned. Transfer the cooked meat to a plate, leaving about 1 tablespoon of the rendered fat in the pan.
- Step 3: Lower the heat to medium. Melt 3 tablespoons unsalted butter in the same skillet. Stir in 4 cloves garlic, minced, and cook for 1–2 minutes until it’s fragrant and just starting to turn golden. Be careful not to burn the garlic; it can happen quickly!
- Step 4: Deglaze the pan by pouring in the chicken broth or the reserved pasta water. Scrape up any browned bits from the bottom of the skillet – that’s where all the flavor is! Stir in 1.5 cups heavy cream and bring the mixture to a gentle simmer.
- Step 5: Add 0.5 teaspoon red pepper flakes (if using) for a little kick, 0.5 teaspoon Italian seasoning, and 0.75 cup freshly grated Parmesan cheese. Let this simmer for 4–5 minutes, stirring frequently, until the sauce starts to thicken beautifully. This step is crucial for a truly creamy garlic tortellini experience.
- Step 6: Stir in 1.5 cups baby spinach and cook just until it wilts. Return the drained tortellini and the cooked beef and sausage mixture to the skillet. Gently toss everything together, ensuring each piece of pasta and meat is coated in that luscious sauce. This is where your butter garlic tortellini pasta truly comes alive.
- Step 7: Let the entire dish simmer for another 2–3 minutes so all those wonderful flavors can meld together.
- Step 8: Taste your creation and adjust with salt and black pepper as needed. For an extra cheesy finish, you can sprinkle with additional Parmesan or mozzarella, cover the skillet, and let it melt before serving this incredible creamy garlic tortellini dish.
Pro Tips for the Best Garlic Butter Tortellini Dish
I’ve made this dish more times than I can count, and these little tricks really elevate it. They ensure you get that perfect, restaurant-quality result every single time you make this garlic butter tortellini creamy.
- Always use freshly grated Parmesan cheese; the pre-shredded stuff just doesn’t melt the same and can make your sauce grainy.
- Slightly undercook your tortellini by about a minute before draining. It will finish cooking in the hot sauce, preventing it from becoming mushy.
- Don’t skip reserving the pasta water! It’s a fantastic natural thickener and emulsifier for the creamy garlic butter tortellini sauce.
- Taste and adjust seasonings at the very end. Salt and pepper needs can vary depending on the sausage and broth you use.
What’s the secret to perfect creamy garlic tortellini?
The key is building layers of flavor and using the reserved pasta water. That starchy water helps create the silkiest, most emulsified best garlic butter tortellini sauce, binding everything together beautifully. For more tips on achieving the perfect sauce consistency, check out this guide on creamy polenta.
Can I make garlic butter tortellini ahead of time?
You can prepare the meat mixture and sauce components separately and refrigerate them. Cook the tortellini fresh when you’re ready to serve for the best texture. Reheat the sauce gently, then toss with freshly cooked pasta.
How do I avoid common mistakes with creamy garlic butter tortellini?
Avoid overcooking the tortellini! Also, don’t boil the sauce too rapidly after adding the cream, as it can sometimes separate. Gentle simmering is best for a smooth, luscious sauce. Understanding the science behind emulsification can help prevent this; learn more about emulsification techniques.
Best Ways to Serve Garlic Butter Tortellini
This rich and decadent garlic butter tortellini dish is impressive enough for guests, but also perfect for a cozy garlic butter tortellini dinner idea at home. For a complete meal, I love pairing it with a crisp green salad tossed with a light vinaigrette. This helps cut through the richness of the pasta. Some crusty garlic bread is also a fantastic addition, perfect for soaking up any leftover creamy sauce. Trust me, you’ll want to savor every last drop! If you’re looking for more dinner inspiration, consider trying these Greek chicken bowls.
Nutrition Facts for Garlic Butter Tortellini Creamy
Here’s a breakdown of the nutritional information per serving for this delightful creamy garlic butter tortellini dish. It’s a hearty meal, so these figures give you a good idea of what you’re enjoying.
- Calories: 620 kcal
- Fat: 38 g
- Saturated Fat: 17 g
- Protein: 27 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 820 mg
- Cholesterol: 120 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutritional labels, you can refer to resources like the FDA’s guide.
How to Store and Reheat Garlic Butter Tortellini
Leftovers of this amazing garlic butter tortellini dish are a treasure, and storing them correctly ensures they taste almost as good as fresh. Once the pasta has cooled down completely, transfer it to an airtight container. You can keep it in the refrigerator for about 3 to 4 days. If you want to store it for longer, freezing is a great option; wrap it well in plastic wrap, then foil, and it should last in the freezer for up to 3 months. When reheating, the stovetop is my preferred method for the best texture. Gently warm the creamy garlic sauce for tortellini in a skillet over low heat, adding a splash of milk or broth if it seems too thick. You can also use the microwave, just be sure to stir halfway through for even heating.
Frequently Asked Questions About Creamy Garlic Butter Tortellini
Can I substitute the meat in this garlic butter tortellini dish?
Absolutely! If you’re looking for an easy creamy garlic tortellini without the beef and sausage, you can easily omit them. Or, try crumbled chicken sausage, ground turkey, or even sautéed mushrooms and zucchini for a vegetarian twist. Just ensure you still have enough sauce to coat the tortellini beautifully. For a different flavor profile, you might enjoy these buffalo garlic chicken bites.
How can I make this creamy garlic butter tortellini spicier?
For an extra kick, you can increase the red pepper flakes. I usually start with ½ teaspoon, but if you love heat, try 1 teaspoon or even add a pinch of cayenne pepper along with the Italian seasoning. This allows you to customize the heat level in your garlic butter tortellini creamy creation.
What’s the best way to store leftovers of this garlic butter tortellini?
Leftovers of this delicious garlic butter tortellini dish store wonderfully in an airtight container in the refrigerator for up to 3-4 days. When reheating, I like to use the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. This helps maintain the creamy texture of the sauce.
Can I make this a one-pot garlic butter tortellini meal?
While this recipe involves browning meat separately for best texture, you can simplify it further. Brown the meats, then add the liquids and seasonings directly to the skillet to create the sauce. You can then cook the tortellini directly in the sauce if it’s shallow enough, or boil it separately and add it in. It’s a great way to make an even quicker version of this easy creamy garlic tortellini.
Variations of Garlic Butter Tortellini You Can Try
This versatile garlic butter tortellini creamy dish is fantastic as is, but I love experimenting with it! It’s such a satisfying meal that’s easily adaptable. Here are a few of my favorite ways to switch things up, making it even more exciting than the base recipe.
- Veggie Boost: Add sautéed mushrooms, sun-dried tomatoes, or roasted red peppers along with the spinach for extra flavor and texture.
- Vegetarian Delight: Simply omit the ground beef and Italian sausage. You can add extra vegetables or even pan-fried halloumi cheese for a satisfying meatless meal.
- Garlic Butter Tortellini Bake: After tossing everything together, transfer it to a baking dish, top with extra mozzarella or breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden for a delicious casserole.
- Garlic Butter Tortellini One Pot: For an even quicker cleanup, try browning the meats, then adding the liquids and tortellini directly to the skillet to cook. It makes for a super simple garlic butter tortellini one pot wonder!
Garlic Butter Tortellini Creamy: 7-Minute Magic
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and comforting garlic butter tortellini dish with ground beef, Italian sausage, and spinach in a creamy garlic-Parmesan sauce. This easy and flavorful meal is perfect for weeknights or entertaining.
Ingredients
- 1 pound cheese tortellini
- 0.5 pound ground beef
- 0.5 pound Italian sausage, casing removed
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 0.5 cup low-sodium chicken broth
- 1.5 cups baby spinach
- 0.75 cup freshly grated Parmesan cheese
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Extra Parmesan or mozzarella, for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and reserve ½ cup of the pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes until browned. Transfer to a plate and drain excess fat, leaving about 1 tablespoon in the pan.
- Lower heat to medium. Melt butter in the same pan, then stir in minced garlic. Cook for 1–2 minutes until fragrant and golden.
- Deglaze the pan with chicken broth or reserved pasta water, scraping up brown bits. Stir in heavy cream and bring to a gentle simmer.
- Add red pepper flakes (if using), Italian seasoning, and Parmesan cheese. Simmer 4–5 minutes, stirring frequently, until slightly thickened.
- Stir in spinach until wilted. Return tortellini, beef, and sausage to the skillet. Gently toss everything to coat in the sauce.
- Let everything simmer for 2–3 more minutes to marry the flavors.
- Taste and adjust with salt and pepper. Optionally, sprinkle with mozzarella or more Parmesan, cover, and melt before serving. Serve hot.
Notes
- Use freshly grated Parmesan for the best melting texture and richer flavor.
- Slightly undercook tortellini before tossing it in the sauce to avoid mushiness.
- If the sauce thickens too much when reheating, add a splash of milk or broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 120 mg