Creamy Parmesan Beef Tortellini – Hearty, Cheesy & One-Skillet.

Some recipes arrive in your kitchen out of pure necessity, and this Creamy Parmesan Beef Tortellini is one of them. I made an early version of it on a cold evening when I wanted something comforting but didn’t feel like tending to multiple pots. I had a package of cheese tortellini, a pound of ground beef, and a half-used wedge of Parmesan. What came together felt like the perfect balance of hearty and cozy—a skillet full of tender tortellini nestled into a creamy, savory sauce with just enough richness to make the whole dish feel like a warm blanket on a chilly night.

As I kept making it, I refined the flavors, tweaked the seasonings, and added little touches that turned a fridge-clearing dinner into a recipe worth sharing. This final version is a one-skillet meal that’s filling, family-friendly, and easy to customize depending on what’s in your pantry. The creamy Parmesan sauce coats every bite, the beef adds depth and savoriness, and the tortellini provides a soft, satisfying texture that makes this dish feel complete.

Below, you’ll find a blog-style breakdown with clear instructions, thoughtful kitchen tips, flavor notes, variations, storage advice, serving ideas, and a helpful FAQ section—all written with a natural, warm tone to guide you through each step.

Ingredients

For the Skillet

1 tablespoon olive oil
1 pound (450 g) ground beef
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
1 tablespoon tomato paste
1 (14.5 oz / 410 g) can diced tomatoes
2 cups (480 ml) beef broth
1 cup (240 ml) heavy cream or half-and-half
1 package (18–20 oz / 500–570 g) refrigerated cheese tortellini
1 cup (90 g) freshly grated Parmesan cheese
1–2 cups fresh spinach (optional)
Fresh basil or parsley, chopped (for serving)

Optional Add-Ins

½ cup sun-dried tomatoes, chopped
1 cup sliced mushrooms
¼ teaspoon crushed red pepper flakes
½ cup peas
1 small zucchini, diced

Instructions

1. Brown the beef

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink. Season with salt, pepper, Italian seasoning, and paprika.

Let the beef get a bit of browning—it creates flavor that anchors the whole dish.

2. Add the aromatics

Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and tomato paste. Stir for about a minute to let the tomato paste toast slightly, which gives the sauce a deeper, rounder taste.

3. Build the sauce

Pour in the diced tomatoes with their juices and add the beef broth. Stir well to incorporate everything and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.

4. Add the tortellini

Stir in the tortellini, making sure they’re mostly submerged in the liquid. Cover and cook for 6–8 minutes, stirring occasionally to prevent sticking. The tortellini will absorb flavor as they soften.

5. Add the cream

Lower the heat and pour in the heavy cream (or half-and-half). Stir until the sauce looks smooth and lightly thickened.

6. Melt in the Parmesan

Add the Parmesan cheese gradually, stirring until it melts into the sauce. If the sauce feels too thick, add a splash more broth or cream; if it feels too thin, let it simmer for a minute uncovered.

7. Finish and serve

Fold in the spinach (if using). It will wilt almost instantly from the heat. Taste and adjust seasoning. Finish with fresh basil or parsley.

Serve warm straight from the skillet.

Flavor & Texture Notes

This skillet dish leans into comfort without becoming overly heavy. The ground beef brings a savory, deeply satisfying base that pairs well with the creamy sauce. The tortellini act as little pockets of cheesy softness, turning the dish into a full meal without needing additional pasta.

The sauce is where everything truly comes together. With the mix of tomato paste, diced tomatoes, broth, and cream, you get a mellow blend of tanginess and richness. The Parmesan melts into the sauce, adding a nutty layer that keeps everything balanced. The herbs and garlic offer warmth and familiarity without overpowering the dish.

As for texture, it’s a combination of tender tortellini, saucy creaminess, and small, savory bites of beef throughout. If you add spinach, it brings a bit of freshness; if you add mushrooms, you get extra earthiness. Each bite has a nice balance of creamy, chewy, and hearty notes that make the dish feel satisfying without being monotonous.

Tips & Variations

Choose the right tortellini

Refrigerated cheese tortellini works best because it cooks quickly and stays tender. Frozen tortellini can be used—just add an extra splash of broth and a few more minutes of simmering time.

Adjust the creaminess

Use heavy cream for a richer texture, half-and-half for something lighter, or even whole milk with an extra handful of Parmesan. If you prefer a thicker sauce, let it simmer uncovered for a few minutes.

Change the protein

Ground turkey or chicken work well. Italian sausage adds a bolder, slightly spicy flavor, and it pairs beautifully with Parmesan.

Add vegetables

This recipe welcomes a variety of vegetables:

Mushrooms for earthy depth
Zucchini for a softer, milder add-in
Peas for sweetness
Sun-dried tomatoes for richness
Spinach or kale for color and freshness

Make it spicy

A pinch of crushed red pepper flakes or a splash of hot sauce adds gentle heat without overwhelming the cheese and cream.

Add more herbs

Fresh basil brightens the entire dish. Thyme or oregano can replace or supplement the Italian seasoning.

Try a rosé-style sauce

Use half broth and half crushed tomatoes to create a richer, slightly pink sauce that’s still balanced.

Storage & Make-Ahead

This skillet meal stores well and reheats nicely, making it great for leftovers.

Refrigerator: Keep in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth, milk, or cream to loosen the sauce.
Freezing: It can be frozen, though tortellini may soften slightly upon thawing. Store for up to one month and thaw in the fridge overnight.

If preparing ahead for company, make the dish up to the point where you add the cream and Parmesan. Reheat gently, then stir in the dairy and let it thicken just before serving.

Serving Suggestions

Serve this dish warm with simple sides that balance its richness:

A crisp green salad with lemon vinaigrette
Roasted broccoli, asparagus, or green beans
A loaf of crusty bread for scooping up extra sauce
A light white wine or sparkling water with citrus
A small bowl of extra Parmesan at the table

For a more festive meal, garnish with basil ribbons, cracked black pepper, and an extra drizzle of olive oil.

FAQ

Can I make this without cream?

Yes. Use whole milk and increase the Parmesan slightly. For a dairy-free version, use coconut milk and nutritional yeast, though the flavor will be a bit different.

Can I cook the tortellini separately?

You can, but cooking it in the sauce gives the dish much more flavor and keeps everything conveniently in one skillet.

Can I use ground sausage instead of beef?

Absolutely. Sausage adds extra richness and seasoning, making the dish even more flavorful.

What if the sauce becomes too thick?

Add a splash of broth, milk, or cream. The tortellini continue to absorb liquid as the dish rests.

Can this be doubled?

Yes—just use a larger skillet or Dutch oven and monitor the liquid levels. You may need an extra ½ cup of broth.

Conclusion

Creamy Parmesan Beef Tortellini is the kind of one-skillet dinner that takes the stress out of cooking and replaces it with something warm, satisfying, and genuinely enjoyable. With tender tortellini, savory ground beef, and a creamy tomato-Parmesan sauce, it checks every box for a hearty weeknight meal that still feels special. Whether you’re feeding a hungry family or making yourself a cozy bowl after a long day, this dish delivers comfort in every forkful.

I hope it finds a place in your rotation the way it did in mine—easy enough for weeknights, tasty enough for weekend guests, and flexible enough to adapt to whatever you have on hand. Enjoy creating your own version of it.