Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
  • 1 tbsp tomato paste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the ground beef and leave it undisturbed for 3-4 minutes to develop a brown crust before breaking it apart.
  3. Stir in the diced onion and sauté for 3 minutes until translucent.
  4. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  5. Pour in the beef broth and diced tomatoes, scraping up the browned bits from the bottom of the pot.
  6. Stir in the Italian seasoning, salt, and pepper.
  7. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Increase heat to medium and stir in the refrigerated cheese tortellini.
  9. Cook for 3-5 minutes until the pasta is tender.
  10. Turn off the heat and stir in the heavy cream and fresh baby spinach.