Hot Sausage Tortellini Skillet - Spicy!

• 2 tablespoons olive oil
• 8 ounces baby portabella mushrooms (sliced)
• 1 small onion (sliced)
• 1 -2 teaspoon garlic (minced)
• 2 pinches fennel seeds (optional)
• 116 teaspoon italian seasoning
• 1 lb hot Italian sausage (or mild if you prefer)
• 12 cup white wine (I used Vermouth)
• 8 ounces tomato sauce
• 14 12 ounces beef broth
• 14 ounces green beans (drained)
• 19 ounces frozen cheese-filled tortellini
• 4 ounces half-and-half
• parmesan cheese (to garnish)
• flat leaf parsley (to garnish)

1. In the olive oil, in a large iron skillet, saute the mushrooms and onion for 3-4 minutes.
2. Add minced garlic, fennel seed, and Italian seasoning ~ saute another minute.
3. Remove from pan and set aside.
4. Brown Italian sausage; blot with paper towels if you see excess fat.
5. Return mushroom mixture to pan; add white wine, tomato sauce, beef broth and green beans.
6. Bring back to heat and simmer about 5 minutes.
7. Add frozen tortellini, COVER and simmer about 10-12 minutes, or until thawed and heated thoroughly.
8. Add half and half; simmer 2-3 minutes more until heated through.
9. Serve in bowls with a sprinkling of Parmesan cheese and flat leaf parsley.

olive oil, baby portabella mushrooms, onion, garlic, fennel seeds, italian seasoning, hot italian sausage, white wine, tomato sauce, beef broth, green beans, frozen cheese, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/hot-sausage-tortellini-skillet-spicy-494017 (may not work)