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Tortellini with Italian Sausage, Fennel, and Mushrooms
- 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)
Directions:View on Bon Appetit
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