Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them into small pieces as they cook for 6–8 minutes until browned. Transfer to a plate and set aside.

In the same skillet, reduce heat to medium and add 3 tablespoons of unsalted butter. Once melted, stir in 4 cloves of minced garlic and cook for 1–2 minutes until fragrant and golden.

Add 3 cups of fresh spinach to the skillet and sauté for about 2 minutes until wilted and vibrant. Stir frequently to incorporate the garlic and butter.

Pour in 1 cup of heavy cream and let it simmer for 2–3 minutes. Stir in ½ cup of grated Parmesan until fully melted, forming a creamy sauce.

Bring a pot of salted water to a boil and cook 9 ounces of cheese tortellini according to package directions (about 3–5 minutes). Drain and set aside.

Return the meat to the skillet with the creamy sauce. Gently toss in the cooked tortellini and heat through for 2–3 minutes.

Season with salt, black pepper, and optional crushed red pepper flakes. Serve hot, garnished with extra Parmesan cheese.