Sausage & Mushroom Tortellini

I am not one of those people who is too proud or snobby to take some help from the store once in a while with prepared foods, especially after a long day at work.  This meal is a perfect example because I could focus on the delicious ingredients of the sauce, while taking help from the store on the refrigerated, prepared tortellini.

Heat 1 tablespoon of olive oil in non-stick skillet over medium-high heat.  Add diced fennel, sausage, and mushrooms and sauté until the sausage is almost brown and fennel is almost tender, about 12 to 15 minutes.

Add garlic and fennel seeds and cook about 1 minute.  Stir in cream and chicken broth and boil until reduced and slightly thickened, about 2 to 3 minutes.

Meanwhile, cook tortellini according to package instructions.  I chose spinach tortellini with 3 cheese filling, from the refrigerated section of the grocery store.

Drain the tortellini and add to the skillet with the sausage mixture.  Cook over medium heat until blended.  Add the baby spinach and cook until its wilts.  Stir in 1/2 cup of Parmesan and season with salt and pepper.  You can add more chicken broth by 1/4 cupfuls to moisten if dry.

Divide the tortellini and garnish with fennel fronds and additional cheese.

Simple and delicious!


  • 1 tablespoon olive oil
  • 1 large fennel bulb, trimmed, halved through core, thinly sliced  or diced, fronds chopped
  • 1 pound spicy or sweet Italian sausages, casings removed, sausage coarsely crumbled
  • 1 8-ounce package sliced fresh crimini (baby bella) mushrooms
  • 4 large garlic cloves, minced
  • 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)
Serves 4
Adapted Recipe, Bon Appetit, December 2010

Tags: , , , ,

Categories: Meat, Pasta, Recipes

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