1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and reserve ½ cup of the pasta water.

2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes until browned. Transfer to a plate and drain excess fat, leaving about 1 tablespoon in the pan.

3. Lower heat to medium. Melt butter in the same pan, then stir in minced garlic. Cook for 1–2 minutes until fragrant and golden.

4. Deglaze the pan with chicken broth or reserved pasta water, scraping up brown bits. Stir in heavy cream and bring to a gentle simmer.

5. Add red pepper flakes (if using), Italian seasoning, and Parmesan cheese. Simmer 4–5 minutes, stirring frequently, until slightly thickened.

6. Stir in spinach until wilted. Return tortellini, beef, and sausage to the skillet. Gently toss everything to coat in the sauce.

7. Let everything simmer for 2–3 more minutes to marry the flavors.

8. Taste and adjust with salt and pepper. Optionally, sprinkle with mozzarella or more Parmesan, cover, and melt before serving. Serve hot.