In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and season with a pinch of salt and pepper. Cook until browned, breaking it up with a spoon.

Once the beef is nicely cooked, toss in the minced garlic. Sauté for a minute until it’s fragrant, ensuring not to burn it.

Pour the heavy cream into the skillet and let it simmer for a few minutes. Stir in the parmesan cheese until it melts into a creamy sauce.

Add the cooked tortellini to the sauce. Gently toss everything together until the pasta is well-coated in the sauce. Adjust seasoning if needed.

Dish out your tortellini onto plates and sprinkle some chopped parsley if desired.