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Bring salted water to a boil, cook tortellini according to package directions, then drain and set aside.
In a large skillet, cook ground beef and sausage over medium-high heat until browned. Drain excess fat, leaving about 1–2 tbsp for flavor.
Add butter to the skillet with meat. Stir in onion and cook until soft (2–3 minutes). Add garlic and cook until fragrant (about 1 minute).
Lower heat to medium. Pour in heavy cream and broth, stirring well. Add Parmesan, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
Stir spinach into the sauce until wilted. Toss in the cooked tortellini, coating well in the creamy garlic butter sauce.
Taste and adjust with salt and pepper. Serve hot, topped with extra Parmesan and fresh parsley if desired.