Tortellini With Italian Sausage, Fennel And Mushrooms

• 1 T. olive oil
• 1 large fennel bulb, trimmed, halved through core, thinly slice, fronds chopped
• 1 lb. spicy Italian Sausage, casings removed, coarsely crumbled
• 4 large cloves of garlic
• 1 T. fennel seeds, crushed
• 1/2 c. heavy whip cream
• 1 c. chicken broth plus more as needed.
• 16 oz tortellini with 3 cheeses
• 5 oz baby spinach1/2 c. fresh Parmesan plus more for serving

1. Heat oil, add sliced fennel bulb, sausage and mushrooms, saute until sausage is cooked and fennel is almost tender. Add garlic and fennel seed, stir one minute. Stir in cream, then broth, boil until liquid is reduced and thickened, 2-3 minutes.
2. Meanwhile cook tortellini until just tender, drain and return to pot.
3. Add sausage mixture to pot, toss until blended, add spinach and toss until wilted. Add 1/2 c cheese and additional broth if too dry. Season with salt and pepper and sprinkle with fennel fronds.

olive oil, fennel bulb, italian sausage, garlic, fennel seeds, heavy whip cream, chicken broth, cheeses

Taken from www.epicurious.com/recipes/member/views/tortellini-with-italian-sausage-fennel-and-mushrooms-50113159 (may not work)