Creamy Tuscan Beef Tortellini

Let's cook.

1. 01

   Start water + brown beef

   Put a large pot of lightly salted water on high heat. In a separate large deep skillet or Dutch oven, brown 1 lb beef over medium-high, 7–9 min. Break into small crumbles. Drain excess grease.

2. 02

   Add the flavor

   Stir in diced onion; cook 2–3 min (skip onion if rushed). Add 2½ tsp jarred garlic, 2 tbsp tomato paste, sun-dried tomatoes and 1½ tsp Italian seasoning. Cook 1 more min.

3. 03

   Simmer the sauce

   Pour in 1 cup chicken broth, scraping up browned bits. Add 1½ cups heavy cream and gently simmer 3–4 min. Reduce heat to LOW and stir in 1 cup Parmesan gradually. Do not boil.

4. 04

   Cook tortellini + wilt spinach

   Cook 36 oz tortellini in boiling water according to the package. Before draining, save ½ cup pasta water. While pasta cooks, stir 5 oz spinach into the sauce until wilted.

5. 05

   Combine + serve

   Gently fold drained tortellini into the beef sauce. Add a splash of reserved pasta water if too thick. Taste, add salt as needed, and finish with extra Parmesan.