Let’s dive into the cooking process. Don’t worry if your counters get a little messy; it’s all part of the fun!

1. Heat a large skillet over medium heat and add olive oil. Once hot, add the ground beef, cooking until browned. Break it apart as it cooks, about 5-7 minutes. If you’re using turkey, be sure to season it well.
2. Add the diced onion and green bell pepper. Sauté until the vegetables are soft, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Pour in the beef broth and bring the mixture to a simmer. Add the tortellini, cover, and cook according to the package instructions, typically around 8-10 minutes, until the tortellini are tender.
4. Reduce the heat and stir in the heavy cream. Let the mixture simmer gently, thickening slightly, about 3 minutes.
5. Gradually add the shredded provolone, stirring continuously until the cheese is melted and the sauce is smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with a little extra cheese if desired.

Cooking is as much about intuition as it is about following instructions. Feel free to adjust seasoning as you go—just like Dad taught me with his “taste and tell” method.