Tortellini With Italian Sausage, Fennel And Mushrooms

1. 1

   Heat oil, add sliced fennel bulb, sausage and mushrooms, saute until sausage is cooked and fennel is almost tender. Add garlic and fennel seed, stir one minute. Stir in cream, then broth, boil until liquid is reduced and thickened, 2-3 minutes.

2. 2

   Meanwhile cook tortellini until just tender, drain and return to pot.

3. 3

   Add sausage mixture to pot, toss until blended, add spinach and toss until wilted. Add 1/2 c cheese and additional broth if too dry. Season with salt and pepper and sprinkle with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.