TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM
1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-ounce package fresh baby spinach leaves
1/2 cup 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; sauté 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.