Some nights just demand a meal that sticks with you—not just filling but truly satisfying. This high protein beef tortellini checks that box with its warm, savory tomato sauce and tender, beef-filled pasta. It’s the kind of dish that feels like a cozy hug after a long day, grounding you with familiar, hearty flavors.

I remember the first time I made this dish; I was halfway through browning the beef when the phone rang, and I found myself stirring the sauce with one hand while trying to keep the conversation going. Somehow the aroma of garlic and oregano still filled the kitchen, weaving through the chaos and coaxing a little calm. The tortellini cooked just right—somewhere between al dente and perfectly tender. That blend of textures and the burst of tomato with a hint of spice made the whole thing feel worth every minute, even with the small distraction.

Why You’ll Love It

It’s packed with protein but doesn’t feel heavy or overwhelming.
The tomato sauce is rich and flavorful, but not complicated — it’s simple, and that’s kind of the point.
Ready in about 35 minutes, which means it’s great for weeknights when time isn’t on your side.
The warm Parmesan and fresh parsley on top add just the right touch of freshness and depth.
It’s comforting enough to feel like a treat, but still balanced for everyday meals.

Even if you’re not sure about combining tortellini with a meaty sauce, this one might just surprise you. It’s a cozy combination that can quietly become a go-to when you need something nourishing without fuss.

High Protein Beef Tortellini

Print Recipe

A hearty and protein-packed dish featuring tender beef-filled tortellini in a savory tomato sauce, perfect for a satisfying meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

12 ounces beef tortellini
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup low sodium beef broth
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the beef tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Add the chopped onion to the beef and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes with their juices, beef broth, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine.
Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked tortellini to the skillet and gently toss to coat with the sauce.
Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.

Kitchen Notes

This recipe doesn’t call for any fancy equipment—just a skillet and a pot for boiling tortellini, so it’s easy to pull off even on busy nights. When serving, a simple green salad or roasted veggies pair nicely, cutting through the richness of the sauce. If you want to switch things up, you could try swapping ground turkey for the beef, or adding a pinch more crushed red pepper flakes for extra heat, though I haven’t tested how that changes the balance completely. Sometimes I add a splash of cream at the end for a silkier sauce, but it’s just a preference. Also, don’t skip the fresh parsley — it brightens the whole dish.

FAQ

Can I make this ahead of time? Yes, it reheats well in a skillet or microwave, but the tortellini might soak up some sauce if left too long.

Is this suitable for meal prep? Definitely, but keep sauce and pasta separate until reheating for best texture.

Can I freeze leftovers? It’s better fresh or refrigerated up to 3 days; freezing might change the pasta’s texture.

What if I want it less spicy? Simply reduce or skip the crushed red pepper flakes; the tomato sauce will still be flavorful.

Try this recipe when you want a satisfying meal that feels both nourishing and indulgent. Give it a go, save it for later, and enjoy the comfort it brings to your dinner table.