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Tortellini with Italian Sausage, Fennel, and Mushroom

Tortellini with Italian Sausage, Fennel, and Mushroom Recipe

  • 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)
  • To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.
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