Tortellini with Italian Sausage, Fennel, and Mushroom
A hearty Italian pasta dish combining cheese tortellini with spicy Italian sausage, fresh fennel, and crimini mushrooms in a creamy sauce. Finished with baby spinach and Parmesan cheese for a rich and satisfying meal.
Ingredients
- •1 tablespoon olive oil
- •1 large fennel bulb
- •1 pound spicy Italian sausages
- •8 ounce crimini mushrooms
- •4 cloves garlic
- •1 tablespoon fennel seeds
- •½ cup heavy whipping cream
- •1 cup low-salt chicken broth
- •16 ounce tortellini
- •5 ounce baby spinach leaves
- •½ cup Parmesan cheese
Cooking Instructions
- 1.
Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
18 min
- 2.
Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
10 min
- 3.
Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
5 min
