When I want a hearty, comforting dinner that’s ready fast and full of rich flavor, I turn to this skillet creamy stroganoff tortellini. Tender cheese tortellini, seasoned ground beef, and a velvety mushroom cream sauce come together in one pan, making it a perfect weeknight meal that tastes like it simmered for hours.
Why You’ll Love This Recipe
I love this recipe because it brings all the savory richness of classic stroganoff without the need for multiple pots or long cooking times. The cheese tortellini soaks up the creamy sauce beautifully, and the seasoned beef adds that deep, comforting flavor I crave. Plus, I can have this on the table in under 30 minutes with minimal cleanup—what’s not to love?
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef
-
Cheese tortellini (fresh or refrigerated)
-
Olive oil
-
Yellow onion
-
Garlic cloves
-
White or cremini mushrooms
-
All-purpose flour
-
Beef broth
-
Sour cream
-
Heavy cream or milk
-
Dijon mustard
-
Worcestershire sauce
-
Salt and black pepper
-
Fresh parsley (for garnish, optional)
Directions
-
I heat a bit of olive oil in a large skillet over medium heat and sauté chopped onion until soft, then add garlic and sliced mushrooms.
-
Once the mushrooms are browned, I add the ground beef and cook until it’s no longer pink, seasoning with salt and pepper.
-
I sprinkle in the flour, stirring to coat the beef and mushrooms evenly, and let it cook for 1–2 minutes to remove the raw flour taste.
-
I slowly pour in the beef broth while stirring, then add Worcestershire sauce and Dijon mustard.
-
I bring everything to a gentle simmer, then stir in the tortellini. I let it cook, covered, for about 5–7 minutes or until the tortellini is tender.
-
I reduce the heat and stir in the sour cream and heavy cream until smooth and creamy.
-
I let it simmer for another 2–3 minutes, then taste and adjust seasoning as needed.
-
I finish with a sprinkle of fresh parsley before serving.
Servings and timing
This recipe makes about 4 generous servings.
Prep time takes about 10 minutes, cook time is 20 minutes, so I have it ready in 30 minutes total.
Variations
-
I swap the ground beef with ground chicken or plant-based meat for a different twist.
-
Sometimes I use spinach or mushroom tortellini for more variety.
-
For extra veggies, I stir in baby spinach or peas during the last few minutes of cooking.
-
If I want more tang, I add a splash of lemon juice or a little extra Dijon.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if needed. I don’t recommend freezing, as the dairy-based sauce can separate.
FAQs
Can I use frozen tortellini?
Yes, I just add a couple of extra minutes to the simmering time and make sure it cooks through fully.
Is it necessary to use sour cream?
I love the tang it adds, but I’ve swapped it with plain Greek yogurt or cream cheese in a pinch.
What mushrooms work best?
I usually go for white button or cremini mushrooms—they’re easy to find and cook down nicely.
Can I make this vegetarian?
Absolutely—I leave out the beef and use veggie broth and mushroom or cheese tortellini.
How do I keep the sauce from curdling?
I make sure to lower the heat before adding the sour cream and cream, and I avoid boiling once they’re in the pan.
Conclusion
This skillet creamy stroganoff tortellini is one of my go-to dinners when I need something cozy, quick, and satisfying. I love how the creamy sauce hugs every bite of pasta, and the one-pan method makes cleanup a breeze. It’s classic comfort food with a delicious twist that fits perfectly into busy weeknights or lazy weekends.
Print
Skillet Creamy Stroganoff Tortellini: A One-Pan Comfort Food Favorite
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Skillet, One-Pan
- Cuisine: American
- Diet: Vegetarian
Description
Skillet Creamy Stroganoff Tortellini is a rich, one-pan meal that combines seasoned ground beef, cheese tortellini, and a savory mushroom cream sauce for the ultimate comfort food dinner. Ready in just 30 minutes, this easy stroganoff twist is the perfect cozy weeknight meal with minimal cleanup.
Ingredients
- Ground beef
- Cheese tortellini (fresh or refrigerated)
- Olive oil
- Yellow onion, chopped
- Garlic cloves, minced
- White or cremini mushrooms, sliced
- All-purpose flour
- Beef broth
- Sour cream
- Heavy cream or milk
- Dijon mustard
- Worcestershire sauce
- Salt and black pepper
- Fresh parsley (optional, for garnish)
Instructions
-
Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft.
-
Stir in garlic and mushrooms, cooking until browned.
-
Add ground beef and cook until no longer pink. Season with salt and pepper.
-
Sprinkle flour over mixture, stir to coat, and cook 1–2 minutes.
-
Gradually stir in beef broth, then add Worcestershire sauce and Dijon mustard.
-
Bring to a simmer, then stir in tortellini. Cover and cook 5–7 minutes until pasta is tender.
-
Reduce heat. Stir in sour cream and heavy cream until sauce is smooth.
-
Simmer 2–3 more minutes. Adjust seasoning if needed.
-
Garnish with chopped parsley and serve hot.
Notes
- Swap ground beef with ground turkey, chicken, or plant-based meat for variation.
- Use spinach or mushroom tortellini for added flavor.
- Stir in baby spinach or peas near the end for extra vegetables.
- Add lemon juice or extra Dijon for a tangy twist.
- For creamier leftovers, reheat with a splash of broth or cream.
Your email address will not be published. Required fields are marked *