Tortellini With Italian Sausage, Fennel, And Mushrooms

• 1 Tbls Olive Oil
• 1 Large Fennel Bulb, Trimmed, halved through the core, thinly sliced lengthwise (about 3 cups), fronds chopped
• 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
• 1 8-Oz package sliced fresh crimini (baby bella) mushrooms
• 4 large garlic cloves, pressed
• 1 Tbls fennel seeds, coarsely crushed
• 1/2 cup heavy whipping cream
• 1 cup (or more) low-salt chicken broth
• 1 16-Oz package dried tortellini with pesto filling or fresh tortellini with 3 cheese filling
• 1 5-Oz package fresh baby spinach leaves
• 1/2 cup finely grate Parmesan cheese plus additional (for serving)

1. 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 - 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 - 3 minutes
2. Meanwhile, cook tortellini in large pot of boiling salted water until just t tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
3. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and sever, passing additional cheese.

olive oil, fennel, italian sausages, crimini, garlic, fennel seeds, heavy whipping cream, chicken broth, baby spinach, finely grate

Taken from www.epicurious.com/recipes/member/views/tortellini-with-italian-sausage-fennel-and-mushrooms-50112767 (may not work)