One-Skillet Beef Stroganoff Tortellini is the cozy, flavor-packed dinner you’ve been daydreaming about—rich, creamy, and hearty, all made in a single pan with minimal fuss. This recipe takes everything you love about classic beef stroganoff—the savory beef, velvety sauce, and umami-packed mushrooms—and swirls it together with tender cheese-filled tortellini. It all cooks up in about 30 minutes, making it perfect for busy weeknights or lazy weekends when you still crave a home-cooked comfort meal.
Ingredients You’ll Need
One of the reasons One-Skillet Beef Stroganoff Tortellini is such a favorite is how effortlessly the ingredients combine to deliver a cozy, crave-worthy dish. Each item on this list plays a key role in adding savory depth, creamy texture, or a pop of freshness to every bite.
- Olive oil: Adds a golden richness and helps brown your beef to perfection.
- Ground beef: The star of the show, bringing hearty, meaty flavor to the skillet.
- Onion (diced): Adds mild sweetness and a savory base to the sauce.
- Garlic (minced): Brings aromatic warmth that infuses the whole dish.
- Mushrooms (sliced): Packing an earthy, umami punch while adding texture.
- Salt: Essential for dialing up all those savory flavors.
- Black pepper: Provides a gentle, balancing heat in the creamy sauce.
- Paprika: Invites a hint of smokiness and beautiful color.
- Worcestershire sauce: Delivers a pop of tang and depth to the creamy sauce.
- Beef broth: The secret to a robust, luscious sauce that ties everything together.
- Refrigerated cheese tortellini: The pillowy, cheesy pasta twist that makes this a true one-pan meal.
- Sour cream: Adds signature stroganoff tang and silky texture.
- Heavy cream: Brings luxurious, velvety richness to every spoonful.
- Chopped parsley (optional): Brightens up the dish with color and freshness if you want a finishing touch.
How to Make One-Skillet Beef Stroganoff Tortellini
Step 1: Brown the Beef
Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with your spoon or spatula as it cooks. Let it brown deeply for the best flavor, draining any excess grease as needed—this sets a savory stage for the creamy sauce ahead.
Step 2: Sauté the Vegetables
Next, stir in the diced onion, minced garlic, and sliced mushrooms. Sauté for about 5 to 6 minutes, letting the onions grow soft and the mushrooms soak up all those rich, beefy juices. Breathing in that fragrant aroma is half the joy of making One-Skillet Beef Stroganoff Tortellini!
Step 3: Season Everything Up
Sprinkle in the salt, black pepper, and paprika, then add the Worcestershire sauce. This trio brings warmth, subtle heat, and a little bit of that classic stroganoff tang. Stir well to evenly coat all the ingredients and deepen the flavor base.
Step 4: Simmer with Tortellini
Pour in the beef broth, then bring the whole mixture to a gentle simmer. Now, add the cheese tortellini right into the skillet. Let everything cook uncovered for 5 to 7 minutes, giving the pasta time to soak up the flavors and become perfectly tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 5: Stir in Creaminess
Reduce the heat to low and gently stir in both the sour cream and heavy cream. Watch as the sauce transforms into a luscious, silky blanket. Let it bubble for another 2 minutes so the flavors mingle and everything is piping hot and irresistibly creamy.
Step 6: Garnish and Serve
When it’s time to dish up, finish with a handful of freshly chopped parsley if you like. Serve warm, right from the skillet, for a meal that feels like a big comforting hug on your dinner table.
How to Serve One-Skillet Beef Stroganoff Tortellini
Garnishes
A sprinkle of chopped parsley is the classic choice, adding fresh color and a gentle herby pop. You can also dust a little extra paprika for dramatic flair, or even toss on some thinly sliced green onions for a bit of crunch and bite. For true decadence, crack a little black pepper on top just before serving.
Side Dishes
One-Skillet Beef Stroganoff Tortellini is filling enough to stand alone, but it pairs beautifully with a simple green salad dressed in a light vinaigrette. A side of steamed green beans, roasted broccoli, or warm garlic bread will round out your meal with freshness and lift the creamy flavors of the main dish.
Creative Ways to Present
Serve the dish straight from the skillet for a rustic, family-style presentation that invites everyone to dig in. For special occasions, try spooning portions into shallow bowls and topping each with a swirl of cream and a sprig of parsley. Hosting a buffet? Keep the tortellini warm in a slow cooker set to low so guests can help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover One-Skillet Beef Stroganoff Tortellini keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more as they sit, making this an even tastier lunch or quick dinner the next day.
Freezing
While creamy sauces can sometimes separate when frozen, this recipe holds up better than most thanks to the richness of the sour cream and heavy cream. Let the dish cool completely, spoon into freezer-safe containers, and freeze for up to a month. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the stroganoff tortellini in a skillet over low heat, adding a splash of beef broth or cream if the sauce needs loosening up. Microwave reheating works as well—just cover and heat in short bursts, stirring between intervals to preserve that creamy texture.
FAQs
Can I use a different kind of pasta?
Yes! While cheese tortellini makes this dish extra special, you can swap in any stuffed pasta or even plain pasta shapes if that’s what you have on hand. Just adjust the simmer time based on the pasta’s cooking instructions.
Is this recipe suitable for meal prep?
Absolutely. The flavors deepen after a day in the fridge, making One-Skillet Beef Stroganoff Tortellini ideal for preparing ahead and portioning out for lunches or quick dinners during busy weeks.
Can I make it vegetarian?
Certainly! Substitute the ground beef with plant-based meat crumbles, and use vegetable broth instead of beef broth. The dish will still capture all those classic stroganoff flavors in a vegetarian-friendly way.
How can I lighten up the recipe?
You can use ground turkey or chicken instead of beef, and swap light sour cream and half-and-half for the cream to cut back on richness. A handful of spinach tossed in before adding the cream is a great way to sneak in extra veggies too.
What other vegetables can I add?
Mushrooms and onions are classic, but feel free to mix in fresh spinach, peas, or even a handful of diced bell pepper. These extras not only add color and nutrition but also stretch the dish to feed a crowd.
Final Thoughts
If you’re looking for a meal that’s both quick and deeply satisfying, you just can’t beat One-Skillet Beef Stroganoff Tortellini. It’s the kind of recipe that sparks cozy conversation around your table and makes seconds a guarantee. Give it a try, and it might just become your new comfort food staple.
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One-Skillet Beef Stroganoff Tortellini Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One-Skillet Beef Stroganoff Tortellini is a hearty and creamy pasta dish that is quick and easy to make. Ground beef, mushrooms, and cheese tortellini are cooked in a savory sauce, then finished with sour cream and heavy cream for a rich and comforting meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 package (20 oz) refrigerated cheese tortellini
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Chopped parsley (for garnish, optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add the diced onion, garlic, and mushrooms to the skillet. Sauté for 5–6 minutes until the vegetables are tender.
- Stir in salt, pepper, paprika, and Worcestershire sauce. Pour in the beef broth and bring to a simmer.
- Add the tortellini and cook uncovered for 5–7 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in sour cream and heavy cream until smooth and creamy.
- Simmer for 2 more minutes, then garnish with parsley and serve warm.
Notes
- Use ground turkey or plant-based meat as a lighter alternative.
- Add a handful of spinach before stirring in the cream for extra veggies.
- Leftovers reheat well for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg
