Friday, November 26, 2010

Sausage, Mushroom and Fennel Tortellini

This was both tasty and warming. I used my Favourite Spicy Italian sausages from Boffo’s and bought fresh pasta from the grocery store. Such a great quick and easy weeknight meal.

Thanks Bon Appetite for the recipe!


Fresh cheese tortellini
1 fennel bulb, trimmed, halved through core, thinly sliced lengthwise
3 cloves of garlic, minced
1 Tbs of olive oil
3 sausages, casing removed and sausage crumbled
1 8-ounce package of Cremini mushrooms, sliced
1 Tbs of fennel seeds, ground/crushed
½ Cup of heavy whipping cream
1 Cup of chicken broth
1 5-ounce package of fresh spinach leaves
½ Cup of finely grated Parmesan cheese (plus more for serving)
Salt and pepper, to taste

Heat olive oil on medium-high in large skillet pan. Add sliced fennel bulb, sausage, mushrooms; sauté 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 of broth; boil until liquid is reduced and very slightly thickened, 2 to 2 minutes.

Meanwhile, cook the tortellini in a large pot with salted boiling water. Drain tortellini and 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 ½ cup of cheese; Add more broth by ¼ cup of mixture to moisten is dry. Season with salt and pepper and add more cheese.


  1. This really sounds quite lovely. It will be perfect for a post holiday supper. I hope you are having a great day. Blessings...Mary

  2. This definitely sounds like a meal for the Crockett table - looks fabulous!