This Bacon Cheeseburger Tortellini takes two of the greatest comfort foods and blends them into a rich, simple weeknight winner.
It comes together fast, feeds a crowd, and hits the nostalgia of a cheeseburger without the bun.
Easy swaps make it adaptable for low-carb nights or a crowd that prefers milder flavors.
If you love bacon-forward pastas, try our loaded bacon cheeseburger pasta recipe for another forkful of comfort.
Why You’ll Love This Bacon Cheeseburger Tortellini
- Quick weeknight dinner ready in about 30 minutes.
- Combines savory bacon, beef, and melty cheddar in every bite.
- Creamy sauce clings to pillowy tortellini for satisfying texture.
- Flexible: swaps let you make it lighter or more indulgent.
- Crowd-pleaser for kids and adults alike.
- Uses pantry staples for low-stress cooking.
The taste is all about contrast: salty, smoky bacon and tangy ketchup-mustard notes brighten a creamy, cheesy sauce that coats tender tortellini. Texture plays a starring role — the soft pillows of pasta, browned beef crumbles, and crisp bacon pieces create bite-to-bite interest that keeps every forkful exciting.
"Five stars — my family declared this the new weeknight champion. The sauce is rich but never greasy, and the bacon crunch is addictive." — Claire R., home cook
Key Ingredients for Bacon Cheeseburger Tortellini
Tortellini matters. Choose fresh or refrigerated cheese tortellini for the best pillowy texture; dried tortellini works in a pinch but will be denser. If you substitute with ravioli or gnocchi, expect a change in mouthfeel: ravioli can split and release filling, while gnocchi will add more chew.
Bacon matters. Thick-cut bacon crisps differently than thin slices and will provide meatier bites and less immediate grease. Look for bacon with a good ratio of fat to meat; very lean bacon can dry out, and very fatty bacon can make the sauce oily. If you prefer turkey bacon, the smoky flavor reduces and the fat profile changes, so compensate with a touch of butter or olive oil.
Ground beef matters. An 80/20 blend gives caramelized browning and beefy depth without drying out. Using leaner beef (90/10) will reduce flavor and may need added oil; using fattier blends adds richness but requires careful draining to avoid a greasy sauce. For a lighter take, ground turkey will change flavor and texture, so boost seasoning.
Cheddar cheese matters. Sharp cheddar brings tang and a tight, savory bite that mimics cheeseburger flavor. Mild cheddar will be creamier and less assertive. Pre-shredded cheese often contains anti-clumping agents that can affect melting; for the silkiest melt, grate a block yourself. If you swap to a processed cheese, the sauce will be smoother but less characterful.
Full Ingredient List for Bacon Cheeseburger Tortellini
- Tortellini (fresh or dried)
- Bacon
- Ground beef
- Cheddar cheese
- Cream
- Onion
- Garlic
- Beef broth
- Ketchup
- Mustard
- Salt
- Pepper
Step-by-Step Instructions for Bacon Cheeseburger Tortellini
Step 1: Cook the tortellini according to package instructions
Boil a large pot of salted water and cook the tortellini until just tender; avoid overcooking. Drain well and set aside so it’s ready to fold into the sauce at the end.
Pro Tip: The tortellini should look plump and glossy with no cloudy starch water; they should still hold their shape when lifted.
Step 2: Cook the bacon over medium heat until crispy, then chop
In a large skillet, cook bacon pieces until they reach your desired crispness. Remove them to a paper towel-lined plate and chop into bite-sized pieces.
Pro Tip: The bacon should sizzle audibly and crisp to a mahogany brown; it will crisp more as it cools and should snap when bent.
Step 3: Brown the ground beef with onion and garlic, then drain excess fat
Use the bacon fat left in the pan for flavor; add ground beef, diced onion, and minced garlic and cook until the beef is well browned. Drain the pan if there’s excessive grease to keep the sauce from becoming oily.
Pro Tip: The beef should develop rich brown bits (fond) on the pan surface and the onions should be translucent with softened edges.
Step 4: Stir in beef broth, ketchup, and mustard and bring to a simmer
Deglaze the pan with beef broth, scraping up browned bits, then whisk in ketchup and mustard to build that cheeseburger profile. Let it simmer briefly to meld flavors.
Pro Tip: The liquid should reduce slightly and thicken into a glossy, ketchup-darkened sauce that clings to a spoon.
Step 5: Add cream and cheese and stir until the cheese is melted
Lower the heat and stir in heavy cream, then add grated cheddar in batches, stirring until the sauce is smooth and homogenous. Avoid boiling vigorously to prevent separation.
Pro Tip: The sauce should be silky and coat the back of a spoon without separating or looking oily.
Step 6: Mix in the cooked tortellini and bacon until well combined
Fold the drained tortellini and chopped bacon into the sauce, coating each piece evenly. Heat through just until everything is hot and integrated.
Pro Tip: The tortellini should be fully coated in sauce with flecks of bacon visible; no dry pockets or clumps should remain.
Step 7: Season with salt and pepper to taste and serve warm
Taste and adjust with salt and pepper; a small splash more mustard or ketchup can rebalance acidity if needed. Serve immediately for best texture.
Pro Tip: The final dish should smell of smoky bacon and savory beef; the sauce should cling without pooling.
If you like creamy, bacon-rich bowls, check the techniques in our bacon cheddar gnocchi soup for inspiration on achieving a velvety finish.
Expert Tips for Bacon Cheeseburger Tortellini
- Crisp the bacon in a cold skillet and cook over medium heat for even rendering and deep flavor.
- Control sauce thickness by adjusting cream: use less for a looser sauce, more for clingy richness.
- If the sauce separates, whisk in a teaspoon of cornstarch slurry over low heat to recombine.
- Use an 80/20 ground beef for proper browning and juiciness; leaner blends need a tablespoon of oil.
- Taste and season in stages: broth provides salt, ketchup adds sweetness and acidity, mustard adds bite.
- For even melting, grate cheddar from a block and add it off heat to avoid grainy texture.
- Prefer oven-safe finishes? After assembling, broil briefly with extra cheddar to add a gratin crust.
- Multi-task with equipment: a pasta pot with insert saves time and prevents overcooking the tortellini.
Try the bacon method shown in our bacon jalapeño popper egg rolls post if you want perfectly crisp, flavorful bacon every time.
Storage & Freezing for Bacon Cheeseburger Tortellini
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing to prevent condensation and sogginess.
Freezer: For longer storage, freeze in portions in freezer-safe containers or heavy-duty freezer bags for up to 2 months. Leave a half-inch headspace if using containers to allow for expansion.
Thawing: Thaw overnight in the refrigerator for best texture; if short on time, reheat from frozen gently on low heat with a splash of cream or broth to loosen.
Reheating: Reheat on the stovetop over low heat, stirring frequently and adding a small amount of broth or cream to refresh the sauce. Microwave in short bursts, stirring every 30 seconds to avoid overheating.
Containers: Use shallow containers for quick cooling in the fridge. For freezing, wrap tightly and double-bag if possible to prevent freezer burn.
Variations & Substitutions for Bacon Cheeseburger Tortellini
Turkey Bacon & Turkey Beef: Swap in turkey bacon and lean ground turkey plus an extra tablespoon of butter for moisture. The result will be lighter in fat with a milder bacon flavor, still satisfying with some seasoning boosts.
Veggie-Forward Version: Replace ground beef with finely chopped mushrooms and smoked paprika for a meaty umami base. The tortellini will carry the creamy sauce while the mushrooms give a similar chew and depth.
Spicy Kick: Add a diced jalapeño or a pinch of cayenne during the onion-saute step and finish with pepper jack instead of cheddar. Expect a brighter, spicier profile that balances the cream.
Breakfast Twist: Use the same filling folded into a frittata base or serve over eggs for brunch; borrow the crisp bacon approach from our bacon potato frittata for breakfast-ready textures. The result is breakfast-friendly with the same cheeseburger flavors in an egg-forward format.
Frequently Asked Questions About Bacon Cheeseburger Tortellini
Q: Can I make Bacon Cheeseburger Tortellini ahead of time for a party?
A: Yes. Prepare the components—cook tortellini, crisp bacon, and brown beef—then cool and store separately in airtight containers in the fridge up to 24 hours. Reheat gently in a skillet with cream and cheese just before serving to keep textures fresh.
Q: What’s the best cheese to use for a smooth sauce?
A: Sharp cheddar provides classic flavor, but for meltability, a mix of sharp cheddar and young white cheddar or Monterey Jack creates a smoother finish. Avoid pre-shredded cheese if possible, as anti-caking agents can make the sauce grainy.
Q: My sauce turned oily — how do I fix it?
A: Drain excess fat and skim it off the surface. Whisk in a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) over low heat to help the sauce re-emulsify. A splash more cream can also round it out.
Q: Can I use frozen tortellini?
A: Yes, frozen tortellini works well. Cook it according to package directions and keep an eye on timing; frozen pasta can overcook quickly. Drain thoroughly before adding to the sauce to prevent watering it down.
Q: How can I make this dish lighter without losing flavor?
A: Swap half-and-half for cream or use whole milk with a tablespoon of flour to thicken. Choose leaner beef, and reduce bacon to a garnish rather than an integrated ingredient; add smoked paprika for a perception of smokiness without added fat.
Final Thoughts on Bacon Cheeseburger Tortellini
This Bacon Cheeseburger Tortellini is an easy, comforting mashup that delivers big flavor with minimal fuss. If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Bacon Cheeseburger Tortellini
Ingredients
Main Ingredients
- 1 package cheese tortellini (fresh or dried) Fresh or refrigerated tortellini is recommended for texture.
- 8 oz bacon Thick-cut bacon is preferred for better texture.
- 1 lb ground beef (80/20 blend) Provides richness without drying out.
- 1 cup sharp cheddar cheese, grated For best melt, grate from a block.
- 1 cup heavy cream Adjust based on desired sauce thickness.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup ketchup
- 1 tbsp mustard
- to taste salt
- to taste pepper
Instructions
Preparation
- Cook the tortellini according to package instructions in a large pot of salted water until just tender. Drain well and set aside.
- In a large skillet, cook bacon pieces over medium heat until crispy. Remove and chop into bite-sized pieces.
- In the same skillet, use the bacon fat to brown the ground beef with the diced onion and minced garlic until the beef is well browned. Drain excess fat if necessary.
Sauce Creation
- Stir in the beef broth, ketchup, and mustard, and bring to a simmer while scraping up any browned bits from the skillet.
- Lower the heat and mix in the heavy cream and grated cheddar, stirring until melted and smooth.
Combine
- Fold in the cooked tortellini and chopped bacon, combining everything until well coated.
Final Touches
- Season with salt and pepper to taste and serve warm.
