Creamy Beef Tortellini with Mushroom Parmesan Sauce
This creamy beef tortellini recipe features tender cheese-filled pasta tossed in a rich mushroom and Parmesan sauce. Ground beef adds savory depth while a touch of grape juice brightens the flavor. Perfect for a cozy weeknight dinner, this indulgent pasta dish is easy to prepare and loaded with comfort-food goodness.
Ingredients
Main Ingredients
- 10 oz cheese tortellini fresh or frozen
- 1 lb ground beef lean
Sauce Ingredients
- 2 cans cream of mushroom soup 10.5 oz each
- 1 cup grated Parmesan cheese plus extra for topping
- 1/2 cup white grape juice used instead of dry white wine
- 1 tbsp Worcestershire sauce
Seasonings
- 1 tsp garlic powder or to taste
- 1 tsp onion powder or to taste
- to taste salt
- to taste black pepper
Instructions
Preparing the Beef
- In a large skillet, brown the ground beef over medium heat with garlic powder, salt, and Worcestershire sauce.
- Drain any excess fat and set the beef aside.
Making the Sauce
- In the same skillet, combine cream of mushroom soup, water (1 can worth), garlic powder, onion powder, Parmesan cheese, white grape juice, salt, and black pepper.
- Whisk over medium heat until the sauce is smooth and creamy, adjusting thickness with extra cheese or water if needed.
Combining Beef and Sauce
- Return the cooked beef to the sauce and stir to combine.
- Reduce heat to low and let it simmer gently.
Cooking Tortellini and Serving
- Cook the cheese tortellini according to package instructions, then drain well.
- Add the tortellini to the skillet and stir until fully coated in the creamy sauce.
- Serve hot, topped with extra Parmesan cheese if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stove with a splash of milk or water to restore creaminess.