Tortellini with Sausage, Fennel and Mushrooms

From Andie Evans
Makes 8 main-course servings
Time: 50 minutes

1 Tbsp. olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 lb. spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 Tbsp. fennel seeds, coarsely crushed
1/2 c. heavy whipping cream
1 c. 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 c. finely grated Parmesan cheese plus additional (for serving)

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 to 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 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

425 calories per serving