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    You are in: Home / Recipes / Toretellini With Italian Sausage, Fennel and Mushrooms Recipe
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    Toretellini With Italian Sausage, Fennel and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Ck2plz's Note:

    The picture in Bonappeit magazine looked so yummy. I can't wait to make it. *Please note the review from Whatcha got cookin about the fennel. I would reduce the fennel to your liking to avoid the overkill of the fennel.

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    Units: US | Metric

    • 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


    1. 1
      Heat oil in nonstick skillet over medium-high heat.
    2. 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. 3
      Add garlic and fennel seeds; stir 1 minute.
    4. 4
      Stir in cream, then one cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
    5. 5
      Cook tortellini in large pot just until tender but still firm to bite, stirring occasionally. Drain and return to pot.
    6. 6
      Add sausage mixture to tortellini in pot. Toss over medium heat until blended.
    7. 7
      Add spinach.; toss gently until spinach wilts.
    8. 8
      Stir in 1/2 cup cheese; add more broth by 1/4 cup cupfuls to moisten if dry.
    9. 9
      Season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
    10. 10

    Ratings & Reviews:

    • on January 22, 2011


      Although this recipe had a 1 star review, I really wanted to try it because all of the ingredients sound so good. I had never tried fennel before and after reading the previous review I decided to cut back on the amount of fennel in the recipe. My fennel bulb only yielded about 1 1/2 cups of slices anyhow. I also used anise seed instead of fennel seed, and I used less of it. Also, my bag of tortellini was only 12 oz and the recipe called for a 16 oz bag. Had I used a 16 oz bag, I think the ratio of tortellini to the rest of the ingredients would have been too much, so I think the 12 oz was perfect. We REALLY enjoyed this, and I think next time I would probably use the full amount of fennel. Once cooked down, it had a really nice and mild flavor, and mixed in with the sausage, mushrooms & everything else, it just had such a great taste. One issue I had was that when boiling the mixture with the cream & chicken broth- mine never did thicken up. I made a cornstarch slurry which helped, so I would probably keep doing that in the future. Only thing I would change about the recipe is to add some heat- maybe some hot Italian sausage and/or red pepper flakes. This would also taste great as a soup. Thanks for posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2011


      This recipe did look delicious in Bon Appetit magazine but it has way too much fennel. I really like fennel but this was just too much.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Toretellini With Italian Sausage, Fennel and Mushrooms

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1053.7
    Calories from Fat 565
    Total Fat 62.8 g
    Saturated Fat 26.5 g
    Cholesterol 185.6 mg
    Sodium 1835.0 mg
    Total Carbohydrate 79.5 g
    Dietary Fiber 7.7 g
    Sugars 7.5 g
    Protein 49.2 g

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