Toretellini With Italian Sausage, Fennel And Mushrooms

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about three cups)
• 1 lb hot italian sausage, casings removed, sausage coarsely crumbled
• 1 (8 ounce) package of sliced fresh cremini mushrooms (baby bella)
• 4 large garlic cloves, pressed
• 1 tablespoon fennel seed, coarsely crushed
• 1/2 cup whipping cream
• 1 cup low sodium chicken broth, more if needed
• 16 ounces pesto filled tortellini, packaged
• 1 (5 ounce) package of fresh baby spinach leaves
• 1/2 cup finely grated parmesan cheese

Recipe

• 1 heat oil in nonstick skillet over medium-high heat.
• 2 add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes.
• 3 add garlic and fennel seeds; stir 1 minute.
• 4 stir in cream, then one cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
• 5 cook tortellini in large pot just until tender but still firm to bite, stirring occasionally. drain and return to pot.
• 6 add sausage mixture to tortellini in pot. toss over medium heat until blended.
• 7 add spinach.; toss gently until spinach wilts.
• 8 stir in 1/2 cup cheese; add more broth by 1/4 cup cupfuls to moisten if dry.
• 9 season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
• 10 enjoy.