Mushroom Tortellini

2018-01-22

Photos

Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini Mushroom Tortellini

Recipe

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 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 until spinach 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.

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Nutritional Info

This information is per serving.

  • Protein

    35
  • Fat Total

    56
  • Calories

  • Sodium