Toretellini With Italian Sausage, Fennel and Mushrooms
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 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
Directions
- Heat oil in nonstick skillet over medium-high heat.
- Add sliced fennel bulb, sausage and mushrooms; saute 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 one cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
- Cook tortellini in large pot just until tender but still firm to bite, stirring occasionally. Drain and return to pot.
- 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 cup cupfuls to moisten if dry.
- Season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
- Enjoy.
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