Creamy Beef Tortellini with Sun-Dried Tomatoes and Spinach

15 min

2 servings

This creamy beef tortellini skillet is a quick, one-pan wonder bursting with savory sun-dried tomato tang, garlicky depth, tender mushrooms, and silky spinach-all wrapped in a luscious cream sauce that clings to every cheesy tortellini bite. It's comfort food that feels fancy but comes together in just 15 minutes with pantry staples-perfect for busy weeknights when you crave restaurant-quality flavor without the effort!

Servings: 2

Ingredients

• 300 g (10.5 oz) beef tortellini (fresh or store-bought)
• 2 Tbsp chopped sun-dried tomatoes
• 20 g (¾ oz | ~1 cup loosely packed) baby spinach
• ½ medium yellow onion (~80 g / ¾ cup), finely diced
• 200 g (7 oz / ~2½ cups sliced) fresh mushrooms (champignons), sliced - optional
• 2 garlic cloves, pressed or minced
• 1 celery stalk, finely diced
• Salt, to taste
• Red pepper flakes, to taste
• 150 ml (⅔ cup) heavy cream (30-36% fat)
• 250 ml (1 cup + 1 Tbsp) beef broth
• 1 Tbsp olive oil

Cooking Instructions

Heat a large skillet over medium heat. Add olive oil.

Add onion, celery, and mushrooms (if using); cook 3-4 min until softened.

Stir in sun-dried tomatoes and garlic; cook 30 sec until fragrant.

Pour in beef broth, add salt and red pepper flakes; bring to a gentle boil.

Add tortellini; cook 1 min (or per package; 5-6 min for fresh homemade.

Stir in spinach; cook 1 min until wilted.

Add cream, reduce heat to low, simmer 2 min until sauce thickens.

Taste, adjust seasoning, and serve hot!

Chef's Note

Tortellini cooks lightning-fast-check package for store-bought timing or use 5-6 min for fresh homemade. Optional: top with Parmesan or extra chili flakes.