1. Cook the Tortellini

• Bring a large pot of salted water to a boil.

• Add tortellini and cook according to package instructions (usually 3–5 minutes for fresh, 8–10 for frozen).

• Drain well and set aside.

2. Brown the Ground Beef

• While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.

• Add 1 pound ground beef, breaking it up with a spoon.

• Cook until browned and cooked through, about 6–8 minutes. Drain any excess grease.

3. Sauté Onion and Garlic

• Add ½ cup chopped onion and 2 minced garlic cloves to the skillet.

• Cook for 3–4 minutes until the onions are soft and the garlic is fragrant.

4. Wilt the Spinach

• Stir in 5 ounces chopped spinach and cook for 1–2 minutes, just until wilted.

5. Make the Garlic Butter Cream Sauce

• Reduce heat to low. Add ¼ cup butter, ½ cup heavy cream, and ¼ cup grated Parmesan cheese.

• Stir gently until the butter is melted and the sauce becomes creamy and smooth.

6. Combine Tortellini and Sauce

• Add the cooked tortellini to the skillet, along with ¼ cup chicken broth.

• Sprinkle in 1 teaspoon Italian seasoning, red pepper flakes (if using), and season with salt and black pepper to taste.

• Toss everything to coat evenly.

7. Simmer and Serve

• Let the dish simmer on low for 2–3 minutes to blend flavors.

• Serve immediately, topped with extra Parmesan cheese if desired.