Sausage, Fennel, Mushroom, Spinach Tortellini

 

INGREDIENTS

1 tablespoon olive oil

1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped

1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled

1 8-ounce package sliced fresh crimini (baby bella) mushrooms

4 large garlic cloves, pressed

1 tablespoon fennel seeds, coarsely crushed

1/2 cup heavy whipping cream

1 cup (or more) low-salt chicken broth

1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling

1 5-ounce package fresh baby spinach leaves

1/2 cup finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté 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 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

 Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently untilspinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.