1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them apart with a spatula. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat and set the meats aside.

2. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the spinach and cook until wilted, about 2–3 minutes.

3. Pour in the heavy cream and stir well, letting it simmer for 3–4 minutes. Add grated Parmesan cheese and season with salt, pepper, and Italian seasoning. Stir until the cheese melts and the sauce thickens slightly.

4. While the sauce simmers, cook the cheese tortellini in a separate pot of salted boiling water according to package instructions. Drain and reserve 1/2 cup of the pasta water.

5. Return the cooked beef and sausage to the skillet with the sauce. Add the drained tortellini and gently toss to coat, adding reserved pasta water a little at a time if the sauce needs loosening.

6. Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.