Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 package (19 oz) refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat.
  2. Add the ground beef and cook, stirring occasionally, until mahogany-brown and slightly crispy. Drain excess fat if necessary.
  3. Add the diced onion, carrots, and celery to the pot and sauté for 5–7 minutes until the vegetables are translucent and aromatic.
  4. Stir in the minced garlic, oregano, and smoked paprika; cook for 60 seconds until fragrant.
  5. Pour in the diced tomatoes with their juices and the beef broth.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  7. Stir in the refrigerated tortellini and simmer uncovered for 5–7 minutes, or according to package directions, until the pasta is tender.
  8. Turn the heat to low and stir in the heavy cream and fresh baby spinach until wilted.
  9. Garnish with grated Parmesan cheese before serving.