Tortellini With Italian Sausage, Fennel, And Mushro

Name: Tortellini With Italian Sausage, Fennel, And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbls Olive Oil; 1 Large Fennel Bulb, Trimmed, halved through the core, thinly sliced lengthwise (about 3 cups), fronds chopped; 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled; 1 8-Oz package sliced fresh crimini (baby bella) mushrooms; 4 large garlic cloves, pressed; 1 Tbls fennel seeds, coarsely crushed; 1/2 cup heavy whipping cream; 1 cup (or more) low-salt chicken broth; 1 16-Oz package dried tortellini with pesto filling or fresh tortellini with 3 cheese filling; 1 5-Oz package fresh baby spinach leaves; 1/2 cup finely grate Parmesan cheese plus additional (for serving)

Servings: persons

1 Tbls Olive Oil
1 Large Fennel Bulb, Trimmed, halved through the core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-Oz package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1 Tbls fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-Oz package dried tortellini with pesto filling or fresh tortellini with 3 cheese filling
1 5-Oz package fresh baby spinach leaves
1/2 cup finely grate Parmesan cheese plus additional (for serving)

1
Heat oil in large 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 - 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 - 3 minutes
2
Meanwhile, cook tortellini in large pot of boiling salted water until just t tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
3
Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and sever, passing additional cheese.

737

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

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

You need 11 ingredients. The key ingredients include: 1 Tbls Olive Oil, 1 Large Fennel Bulb, Trimmed, halved through the core, thinly sliced lengthwise (about 3 cups), fronds chopped, 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled, 1 8-Oz package sliced fresh crimini (baby bella) mushrooms, and more.

Yes, Tortellini With Italian Sausage, Fennel, And Mushrooms falls under the Pasta & Noodles 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!

Tortellini 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