Cheesy Beef Tortellini with Mushroom Cream Sauce
Picture this: you take the hearty vibes of Beef Stroganoff, stir in the creamy nostalgia of cream of mushroom soup, and instead of your typical pasta, you throw in cheese-filled tortellini. Yeah, I know, it sounds like someone just threw everything good into one pot, and honestly, they might have been onto something.
This dish checks all the boxes: it’s creamy, cheesy, meaty, and best of all, ridiculously easy to make. It’s perfect for those nights when all you want to do is feel cozy, eat something satisfying, and immediately fall into a food-induced nap. The kind of meal that warms you up from the inside out, ideal for cool fall or winter evenings when even thinking about putting in more than minimal effort feels exhausting.
First up, grab a package of cheese tortellini, about ten ounces will do. These little pasta pillows filled with cheese are the stars of the show. Then, you’ll need a pound of ground beef because this dish doesn’t skimp on protein. Next, dig out two cans of cream of mushroom soup from the back of your pantry, the ones you probably bought for a casserole you never made. These cans of creamy goodness will form the base of the sauce. You’ll also want about a cup of grated Parmesan cheese, which, let’s be honest, will probably end up being more because is there ever such a thing as too much cheese? I think not.
You’ll also need a half cup of dry white wine; bonus: you can pour yourself a glass while you cook. Toss in a tablespoon of Worcestershire sauce, and don’t forget the usual suspects; garlic powder, onion powder, salt, and pepper, to make sure everything is seasoned just right.
Now, let’s talk about how to make this cheesy dream a reality. Start by cooking the ground beef in a large skillet. Season it with garlic powder, a little salt, and Worcestershire sauce for that extra flavor boost. Once the beef is browned and smelling delicious, drain off any excess fat and set it aside for later.
In the same skillet (because who has time for extra dishes?), throw in both cans of cream of mushroom soup and one can of water. Add some garlic powder, onion powder, and black pepper to taste. Toss in the Parmesan and the white wine and whisk it all together over medium-high heat. The goal here is to create a smooth, creamy sauce that’s as far from lumpy as possible. If it starts looking a little too thick, feel free to add more water or cheese, depending on how indulgent you’re feeling.
Once your sauce is smooth and velvety, invite the cooked beef back to the party and stir it in. Let everything simmer together on low heat while you cook the tortellini according to the package instructions. This part is easy—just boil, drain, and boom, they’re done.
When the tortellini are ready, toss them into the skillet with the sauce and give everything a good stir. Make sure the pasta is fully coated in that glorious, cheesy mushroom sauce. For the finishing touch, sprinkle a bit more Parmesan on top because why not? At this point, you’ve earned it.
And there you have it, Cheesy Beef Tortellini with Mushroom Cream Sauce. Serve it up hot, sit back, and prepare yourself for the inevitable food coma that’s about to hit. It’s the kind of meal that not only fills you up but also gives you the perfect excuse to settle in for a long, cozy evening. You’ve just made comfort food at its finest, and yes, you should absolutely feel proud of yourself.
Cheesy Beef Tortellini with Mushroom Cream Sauce
Ingredients
Instructions
- Cook the beef in a large skillet with garlic powder, salt, and Worcestershire sauce. Drain and set aside.
- In the same skillet, combine both cans of cream of mushroom soup, 1 can of water, garlic powder, pepper, onion powder, Parmesan, and white wine. Whisk over medium-high heat until creamy (non-clumpy). Adjust seasoning and thickness with extra cheese or water, as needed.
- Add the beef back to the sauce, stir, and reduce to low heat.
- Cook tortellini according to package instructions, drain, and mix into the sauce.
- Top with extra Parmesan and serve. Enjoy!
