Tortellini with Sausage, Fennel, & Mushrooms

TORTELLINI DINNER From the kitchen of: Bill Furrelle

Ingredients

• 1 Tbsp olive oil • 1 large fennel bulb • 1 pound spicy Italian sausages, casings removed • 1 (8oz) package sliced fresh cremini mushrooms • 4 large garlic cloves, pressed • 1/2 cup heavy whipping cream • 1 cup (or more) low-salt chicken broth • 1 (16oz) package tortellini with 3-cheese filling • 1 (5oz) package fresh baby spinach leaves • 1/2 cup grated parmesan cheese plus additional (for serving)

Directions

1 . 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 . 2 . Add garlic; stir for 1 minute . Stir in cream, then broth; boil until liquid is reduced and slightly thickened, 2 to 3 minutes . 3 . 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 . 4 . Add sausage mixture to tortellini . Toss over medium heat until blended . Add spinach; toss gently until spinach wilts . 5 . Stir in cheese . Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese .