Toretellini With Italian Sausage, Fennel and Mushro

Name: Toretellini With Italian Sausage, Fennel and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) packageof sliced fresh cremini mushrooms (baby bella); 4 large garlic cloves, pressed; 1 tablespoon fennel seed, coarsely crushed; ½ cup whipping cream; 1 cup low sodium chicken broth, more if needed; 16 ounces pesto filled tortellini, packaged; 1 (5 ounce) packageof fresh baby spinach leaves; ½ cup finely grated parmesan cheese

Servings: persons

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) packageof sliced fresh cremini mushrooms (baby bella)
4 large garlic cloves, pressed
1 tablespoon fennel seed, coarsely crushed
½ cup whipping cream
1 cup low sodium chicken broth, more if needed
16 ounces pesto filled tortellini, packaged
1 (5 ounce) packageof fresh baby spinach leaves
½ cup finely grated parmesan cheese

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.
6
Drain and return to pot.
7
Add sausage mixture to tortellini in pot.
8
Toss over medium heat until blended.
9
Add spinach.
10
; toss gently until spinach wilts.
11
Stir in 1/2 cup cheese; add more broth by 1/4 cup cupfuls to moisten if dry.
12
Season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
13
Enjoy.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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) packageof sliced fresh cremini mushrooms (baby bella), and more.

Yes, Toretellini With Italian Sausage, Fennel and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Toretellini With Italian Sausage, Fennel and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions