Olive Garden Braised Beef Tortellini Recipe (Better Than the Restaurant)

Last updated: June 2026. Recipe tested and refreshed for accuracy.

If you’ve ever ordered the Braised Beef Tortellini at Olive Garden and wondered how to make it at home, this recipe nails it. I’ve cooked this seven times this year (twice for company), and after a couple of iterations the technique is locked in. The beef shreds with a fork, the sauce coats every piece of tortellini, and the cheese pull is exactly what you remember from the restaurant.

This copycat takes about 2 hours total (most of it hands-off oven time), feeds six generously, and costs roughly $22 for the whole pot. It’s my favorite cold-weather dish, and the leftovers honestly taste better the next day.

Why You’ll Love This Recipe

• It tastes like the restaurant. The marsala-braised beef and the parmesan cream sauce hit the same notes as the Olive Garden plate.
• Mostly hands-off. Once it goes into the oven, you have 90 minutes to do whatever you want.
• One pot for the beef and sauce. Less cleanup than the restaurant version implies.
• Feeds a crowd. Six healthy servings or eight smaller ones.
• Better the next day. The beef gets even more tender after a night in the fridge.

What is Olive Garden Braised Beef Tortellini?

Olive Garden Braised Beef Tortellini is a seasonal limited-time menu item that started showing up in 2023. The plate features slow-cooked beef short rib (sometimes labeled “braised beef”) tossed with cheese-filled tortellini in a marsala-cream sauce, topped with parmesan and fresh basil. It’s hearty, rich, and one of the most-requested items on their winter menu.

Some people call this same dish “braised beef tortelloni” (with an “o” instead of “i”), since traditional Italian uses both spellings depending on size. They’re the same idea: filled pasta with rich beef. There’s also a similar Olive Garden item called Steak Tortellini that uses sliced steak instead of braised beef, in a slightly thinner sauce. If you’re looking for that one, it’s a different recipe (sliced steak does not get the long braise).

My version recreates the braised beef plate exactly. If you want a quicker shortcut version, there are notes for the slow cooker and Instant Pot below.

Ingredients You’ll Need

For the braised beef

• 2 pounds boneless beef short rib (or boneless chuck roast), cut into 2-inch chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup dry marsala wine (sweet marsala works too)
• 1 cup beef broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

For the parmesan cream sauce

• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 cup freshly grated parmesan
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt (adjust to taste)
• Pinch of freshly grated nutmeg (optional but recommended)

For the pasta and finish

• 20 oz refrigerated cheese tortellini (Buitoni or Rana both work great)
• 1/2 cup pasta water (reserved before draining)
• 3 tablespoons fresh basil, chopped
• Additional parmesan and basil for serving

Substitutions and dietary swaps

• No marsala? Substitute dry red wine (cabernet or merlot) or use 1/4 cup balsamic plus 1/4 cup beef broth.
• Gluten-free: use GF cheese tortellini (Schar makes a good one).
• Lighter version: swap heavy cream for half-and-half. The sauce will be thinner but still tasty.
• Beef cut: short rib gives the most flavor, but chuck roast works and costs less. Avoid lean cuts (sirloin, eye of round) — they will not get tender during the braise.

Equipment You’ll Need

• 5 to 6 quart Dutch oven (or any oven-safe heavy pot with a tight lid)
• Large pasta pot
• Wooden spoon and tongs
• Instant-read thermometer (optional)
• Microplane or box grater for parmesan

How to Make Olive Garden Braised Beef Tortellini: Step-by-Step

Step 1: Sear the beef

Pat the beef chunks dry with paper towels (this is non-negotiable for a proper sear). Season all sides with salt and pepper.

Heat olive oil in your Dutch oven over medium-high until it shimmers. Add beef in a single layer with room between pieces. Sear 2 to 3 minutes per side until deep brown all over. Work in two batches if your pot is on the smaller side. Crowding the pan steams the beef instead of searing it, and you lose all the flavor that comes from the brown crust.

Transfer seared beef to a plate. Preheat your oven to 325°F.

Step 2: Build the braising base

In the same pot (don’t clean it, the fond on the bottom is gold), add onion, carrot, and celery. Cook over medium 5 to 7 minutes until softened and starting to caramelize.

Stir in garlic and tomato paste. Cook 1 minute, stirring constantly. The tomato paste should darken from bright red to brick red.

Pour in the marsala, scraping the bottom of the pot with your wooden spoon to lift up all the browned bits. Let it bubble 2 minutes to cook off the alcohol.

Step 3: Braise low and slow

Return the seared beef to the pot along with any juices on the plate. Add beef broth, rosemary, thyme, and bay leaf. The liquid should come about halfway up the beef. Bring to a simmer.

Cover the pot and slide it into the 325°F oven. Braise 90 minutes, or until the beef pulls apart easily with a fork. Check at the 75 minute mark — if it’s already fork-tender, pull it.

Remove pot from oven. Lift beef out with a slotted spoon. Discard rosemary stems, thyme stems, and bay leaf. Shred the beef into bite-size pieces with two forks. Set aside.

Skim excess fat from the braising liquid if you like (I usually leave it for flavor). Reserve 1/2 cup of the braising liquid for the sauce.

Step 4: Make the parmesan cream sauce

In a separate large saucepan (or you can use your Dutch oven after pouring out the rest of the braising liquid), melt butter over medium. Add minced garlic and cook 30 seconds until fragrant — do not let it brown.

Pour in heavy cream and milk. Whisk to combine. Bring to a gentle simmer (not a boil). Reduce 3 to 4 minutes until slightly thickened.

Off heat, whisk in parmesan in three additions, letting each batch melt completely before adding the next. This prevents clumping. Stir in the reserved braising liquid, salt, pepper, and nutmeg.

Step 5: Cook the tortellini

While the sauce reduces, bring a large pot of salted water to a boil. Add refrigerated tortellini and cook according to package directions, usually 4 to 5 minutes for fresh.

Just before draining, ladle out 1/2 cup of the starchy pasta water. Drain the tortellini gently in a colander.

Step 6: Combine and finish

Add the shredded beef back to the sauce. Stir to coat. Add the drained tortellini and fold gently with a wooden spoon until every piece is glossy with sauce. If the sauce feels too thick, add reserved pasta water a splash at a time until it loosens up.

Top with chopped fresh basil and serve immediately. Pass extra parmesan at the table.

Pro Tips for Perfect Results

1. Sear hard, sear properly. A deep brown crust is the difference between this dish tasting “homemade” and “restaurant.” Dry the beef and don’t move it for 2 to 3 minutes per side.
2. Use real marsala wine, not “cooking marsala.” Cooking marsala is loaded with salt and tastes off. A small bottle of dry marsala from the wine aisle costs about $7 and lasts months.
3. Grate your own parmesan. Pre-grated has anti-caking agents that prevent a smooth, glossy sauce.
4. Off-heat for the cheese. Adding parmesan to a boiling pan will make it seize and clump every time.
5. Don’t skip the pasta water. That starchy liquid is what makes the sauce cling to the tortellini.
6. Rest the beef before shredding. Even 5 minutes lets the juices redistribute so it shreds cleanly.

Recipe Variations

• Slow cooker: sear beef and build the soffritto in a skillet, then transfer everything to a slow cooker with broth and herbs. Low 7 to 8 hours or high 4 hours. Make the sauce on the stove, combine.
• Instant Pot / pressure cooker: sear and saute on the saute setting, add broth and herbs, pressure cook 50 minutes on high, natural release 15. Make sauce, combine.
• Short rib version: use bone-in short ribs for even richer flavor. Add an extra 20 minutes braise time and discard the bones before shredding.
• Tortelloni (with an “o”) version: use larger filled pasta. The dish becomes more rustic and hearty. Cook time on the pasta will be 1 to 2 minutes longer.
• Gluten-free: use a GF cheese tortellini and replace the marsala with red wine plus 1 tablespoon balsamic.
• Make ahead: braise beef up to 3 days in advance, refrigerate in its braising liquid. Reheat gently before combining with sauce and tortellini.

Common Mistakes to Avoid

• Lean beef: sirloin or eye of round will be dry and stringy. You need fat to braise properly.
• Skipping the sear: skip this and you’ll wonder why the dish tastes flat. The Maillard reaction is the entire flavor base.
• Boiling the cream sauce: high heat curdles dairy. Keep it at a gentle simmer.
• Overcooked tortellini: set a timer. Mushy tortellini ruins the texture contrast.
• Adding parmesan all at once: three additions, off heat. Always.

What to Serve With Olive Garden Braised Beef Tortellini

This dish is rich, so I keep the sides simple and bright. To recreate the full Olive Garden dinner:

• Olive Garden breadsticks (or any soft Italian bread for sopping up the sauce)
• Olive Garden broccoli as a fresh green side
• A simple chopped salad with Italian dressing
• Roasted asparagus with lemon
• A glass of the same marsala you used in the braise, or a soft red like chianti

How to Store and Reheat

Refrigerator: store leftovers in an airtight container up to 4 days. The flavor actually improves overnight.

Freezer: freeze the braised beef in its liquid up to 3 months. Do not freeze the tortellini or finished cream sauce — they don’t thaw well.

Reheat: reheat gently in a saucepan over low with a splash of cream or milk to loosen the sauce. Stir frequently. Microwave works in a pinch but heat in 30-second bursts and stir between each.

Make ahead: braise the beef the day before. The next day, finish the sauce, cook fresh tortellini, and combine. Splits the work nicely if you’re cooking for company.

FAQ

What cut of beef does Olive Garden use for braised beef tortellini?

Olive Garden uses braised beef short rib in their version. At home, boneless short rib gives the closest match, but boneless chuck roast works almost as well and costs less. Avoid lean cuts.

Is Olive Garden Braised Beef Tortellini still on the menu?

It’s a limited-time seasonal item that appears mostly in fall and winter. The recipe is the same year-round though, and you can make it at home anytime.

Can I use frozen tortellini instead of refrigerated?

Yes. Cook frozen tortellini straight from frozen, adding 2 to 3 minutes to the package time. Don’t thaw first or they’ll fall apart.

What’s the difference between tortellini and tortelloni?

Tortellini are smaller (about half-inch), while tortelloni are larger (1 to 1.5 inches). Both work in this recipe. Olive Garden’s version uses tortellini.

Is this the same as Olive Garden steak tortellini?

No. Steak tortellini uses sliced steak (often sirloin) in a thinner brown sauce, not slow-braised shredded beef in a cream sauce. The two dishes look similar but taste different. If you want the steak version, that’s a separate recipe.

Can I make this without alcohol?

Yes. Replace marsala with 1/4 cup balsamic vinegar plus 1/4 cup beef broth. The flavor will be slightly different but still rich.

How many calories are in Olive Garden Braised Beef Tortellini?

The restaurant version is around 1,330 calories per serving. My homemade version is approximately 720 calories per serving because I use slightly less cream and less oil.

Can I use chicken broth instead of beef broth?

You can, but the dish will lose some depth. If chicken broth is all you have, add 1 extra tablespoon of tomato paste to compensate.

Why is my sauce grainy?

Grainy sauce usually means parmesan was added to too-hot liquid or all at once. Pull the pan off the heat and add cheese in three small batches, whisking until each one melts.

What can I do with leftover braising liquid?

Leftover braising liquid is liquid gold. Freeze it for the next time you make beef stew, French onion soup, or risotto. It adds incredible depth.

More Olive Garden Copycat Recipes

Love Olive Garden? Try these other restaurant favorites from my kitchen:

• Olive Garden Broccoli Recipe
• BJ’s Brewhouse Parmesan Crusted Chicken
• Cheesecake Factory Meatballs
• BJ’s Baked Ziti
• Johnny Carino’s Skilletini

For the original dish, see the Olive Garden seasonal menu. And if you’ve never braised beef before, the Beef Council short rib guide is a solid primer on choosing the right cut.

AI-generated photography. Recipe developed and tested by Julia.

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Olive Garden Braised Beef Tortellini – More Questions Answered

Is Olive Garden steak tortellini the same as braised beef tortellini?

They are similar but distinct dishes. Olive Garden has served both at different times. Their steak tortellini uses sliced sirloin, while the braised beef version uses slow-cooked short rib. Both feature cheese tortellini and a creamy parmesan-marsala sauce. This recipe works for both – just swap the cooking method (sear sirloin briefly for steak version, braise short rib 90 minutes for braised beef).

What is braised beef tortelloni at Olive Garden (with an O)?

‘Tortelloni’ (with an O) is just the larger version of tortellini. Olive Garden’s menu has used both spellings depending on the season and the pasta size they sourced. The recipe is identical – the only difference is the pasta you buy. Use cheese tortelloni (the larger 1-1.5 inch pasta) for a heartier bite, or cheese tortellini (smaller 1/2 inch) for the classic version. Both work perfectly with this recipe.

What kind of beef is in Olive Garden braised beef tortellini?

Olive Garden uses braised beef short rib in their version. At home, boneless short rib gives the closest match, but boneless chuck roast works almost as well at lower cost. For ‘steak tortellini’ versions, they use sliced sirloin instead. Both cuts work in this recipe – adjust cooking time accordingly (90 min for short rib, 8-10 min sear for sirloin).

Can I make braised beef tortellini without Olive Garden ingredients?

Absolutely. This braised beef tortellini recipe stands on its own as classic Italian-American comfort food. The Olive Garden association is just the inspiration. You can call it short rib tortellini, beef tortellini, or braised beef and tortellini – all the same dish family. The marsala-cream sauce works equally well over fettuccine, gnocchi, or pappardelle if you cannot find tortellini.

What is the difference between braised beef tortellini and beef tortellini?

Beef tortellini’ is the generic term – it can mean any pasta-and-beef combination. ‘Braised beef tortellini’ specifies the cooking method: the beef must be slowly cooked (braised) for 90+ minutes until fall-apart tender. Olive Garden’s signature dish is braised beef tortellini, and that’s what this recipe replicates. If you have less time, you can use ground beef instead – but it will not be the same dish.