Creamy Ranch Beef Tortellini Recipe
Craving a quick and satisfying dinner? This Creamy Ranch Beef Tortellini recipe is your answer, ready in just 20 minutes! It combines juicy ground beef, cheese-filled tortellini, and a rich, herby ranch sauce for a comforting meal the whole family will love. For another easy pasta night favorite, try this Easy Ground Beef and Parmesan Tortellini Recipe.
PrintCreamy Ranch Beef Tortellini
A rich and creamy one-pot dish combining tender ground beef, cheese tortellini, and a tangy ranch sauce for a quick and satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Method: Main Course
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 20 ounces cheese tortellini (refrigerated)
- 10 ounces diced tomatoes, drained
- 2½ cups beef broth
- ¼ cup heavy cream
- 1 packet Hidden Valley Ranch Seasoning, Dressing & Dip Mix (about 2 tablespoons)
- 1½ cups shredded cheddar cheese (divided)
- 2 tablespoons freshly chopped parsley (optional)
Instructions
- In a large oven-safe skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. If needed, drain excess grease and return the beef to the skillet.
- Add diced onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened, about 3–4 minutes.
- Stir in Italian seasoning, salt, pepper, and the ranch seasoning mix. Mix well to combine.
- Add the tortellini, drained diced tomatoes, and beef broth to the skillet. Bring the mixture to a boil, then reduce heat, cover, and simmer for 5 minutes.
- Remove the lid and continue to simmer for another 3–5 minutes, stirring occasionally, until the liquid is mostly absorbed and the tortellini is tender.
- Remove the skillet from the heat. Stir in the heavy cream and ½ cup of the shredded cheddar cheese until smooth and creamy.
- Top the mixture with the remaining 1 cup of shredded cheddar cheese.
- Place the skillet under the broiler for 2–3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish with chopped parsley if desired, and serve warm.
Notes
Use refrigerated cheese tortellini for best texture; frozen or dried may require adjusted cooking times. For a lighter version, substitute half-and-half or whole milk for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop with a splash of broth or milk.
Nutrition
- Calories: 480
- Sugar: 5
- Sodium: 1200
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 26
- Cholesterol: 95
Frequently Asked Questions
Can I use a different protein in this Creamy Ranch Beef Tortellini?
Yes, ground turkey or Italian sausage are excellent substitutes for the ground beef. The creamy ranch sauce pairs well with many proteins, so feel free to customize your Creamy Ranch Beef Tortellini to your preference.
What can I use if I don’t have a packet of ranch seasoning?
You can make a simple homemade ranch blend using dried herbs like dill, parsley, garlic powder, and onion powder. This ensures your Creamy Ranch Beef Tortellini still has that signature tangy flavor without the store-bought mix.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to help restore the creamy sauce’s consistency.
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