Heat olive oil and 1 tablespoon of butter in a large deep cast-iron skillet over medium-high heat. Add the ground beef, break it up with a wooden spoon, and season with Italian seasoning, smoked paprika, salt, and black pepper. Cook for 5 to 6 minutes until deeply browned with crispy caramelized edges. Drain excess grease if necessary.

Reduce heat to medium. Add the remaining 1 tablespoon of butter and minced garlic directly into the pan. Sauté for 60 seconds until delightfully fragrant, scraping up any savory golden brown bits stuck to the bottom of the skillet.

Pour in the beef bone broth and heavy whipping cream, stirring well to combine with the pan drippings. Bring the sauce to a gentle bubble, then stir in the refrigerated cheese tortellini. Cover the skillet with a lid and simmer over medium-low heat for 4 to 5 minutes until the tortellini are tender and pillowy.

Remove the lid and fold in the fresh baby spinach and grated parmesan cheese. Gently stir over low heat for 1 to 2 minutes until the spinach is silky and wilted and the cheese melts seamlessly into a glossy sauce. Remove from heat, garnish with extra cracked pepper and chopped parsley, and serve immediately.