Ingredients
Scale
- 12 oz cheese tortellini
- 1.5 lbs ground beef or shaved steak (ribeye preferred)
- 1 tbsp olive oil
- 1 green bell pepper, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 10.5 oz condensed cream of mushroom soup (1 can)
- 1 cup beef broth (low-sodium recommended)
- 0.5 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1.5 cups shredded provolone or mozzarella cheese
- 2 cups cooked chicken breast, diced (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain, toss with a little olive oil, and reserve 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add beef and cook 5–7 minutes until deeply browned. Remove and set aside.
- In the same skillet, add bell pepper and onion. Sauté 5–6 minutes until softened and lightly caramelized. Add garlic and cook 30 seconds.
- Reduce heat to medium and stir in cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Simmer 5 minutes until slightly thickened.
- Return beef to the skillet. Stir in optional chicken if using. Add cooked tortellini and gently toss to coat.
- Sprinkle cheese evenly over the top, cover, and cook 2–3 minutes until melted. Rest 2 minutes before serving.
Notes
- Store leftovers in an airtight container for 3–4 days.
- Add a splash of broth when reheating to loosen the sauce.
- Not freezer-friendly due to the cream sauce.
- For up to 35g protein per serving, include the optional chicken.
- Each serving is approximately 1.5 cups.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American, Italian Fusion