Beef Spinach Tortellini (Print-Friendly Version)
# What You'll Need:
→ Thickeners and Liquids
01 -
2 tablespoons corn starch (you can swap flour but it takes longer to thicken)
02 -
1 1/2 cups chicken broth (veggie broth works if you don't eat meat)
03 -
2 1/2 cups chicken broth (or veggie broth)
→ Pasta
04 -
16 ounces frozen cheese tortellini
→ Sauce
05 -
2 cloves garlic, finely chopped
06 -
2 teaspoons dried basil
07 -
4 tablespoons salted butter
→ Meat and Greens
08 -
1 cup chopped fresh spinach
09 -
1 pound ground beef
→ Toppings
10 -
Fresh basil leaves cut thin (optional)
11 -
1/4 cup Parmesan cheese, freshly grated
# Step-by-Step Directions:
01 -
Add the ground beef to your pan and cook until it’s no longer pink. Drain off any fat. Then toss in the spinach and cook for a minute or two until it softens.
02 -
In a small bowl, mix the broth and cornstarch until smooth. Melt the butter in a non-stick pan over medium-high heat until it bubbles. Add garlic and dried basil, stirring for about 2 minutes until it smells amazing.
03 -
Heat 2 1/2 cups broth in a big pot until bubbling. Dump in the frozen cheese tortellini and give it a stir now and then. When they float to the top, which takes 3 to 4 minutes, drain and set aside.
04 -
Pour the broth and cornstarch mixture into the pan with the beef and spinach. Keep stirring gently as it thickens over a few minutes. Then add the cooked tortellini and mix it all up so it’s nicely coated.
05 -
Scoop the tortellini mix onto plates. Add a sprinkle of fresh Parmesan and basil if you want. Best enjoyed right away.
# Helpful Notes:
01 -
Fresh tortellini cooks fast in about 2 to 3 minutes. Dry ones take around 10 or 11. If your broth is low on salt, just add some seasoning. Flour can stand in for cornstarch but expect longer cooking to get it thick. Store leftovers in a sealed container in the fridge for up to 4 days and reheat with a little broth to keep it tasty.