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vogette
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Preheat a large skillet over medium heat.
Add olive oil and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spoon as it cooks.
Stir in minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another minute until fragrant.
Add the refrigerated cheese tortellini and beef broth to the skillet. Bring to a simmer and cook for about 5-7 minutes, or until the tortellini is cooked through.
Stir in unsalted butter until melted.
Add fresh spinach to the skillet and cook until wilted.
Sprinkle grated Parmesan cheese over the tortellini mixture and stir until well combined.
Garnish with fresh parsley before serving.