Toretellini With Italian Sausage, Fennel and Mushrooms

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“The picture in Bonappeit magazine looked so yummy. I can't wait to make it. *Please note the review from Whatcha got cookin about the fennel. I would reduce the fennel to your liking to avoid the overkill of the fennel.”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about three cups)
  • 1 lb hot Italian sausage, casings removed, sausage coarsely crumbled
  • 1 (8 ounce) packageof sliced fresh cremini mushrooms (baby bella)
  • 4 large garlic cloves, pressed
  • 1 tablespoon fennel seed, coarsely crushed
  • 12 cup whipping cream
  • 1 cup low sodium chicken broth, more if needed
  • 16 ounces pesto filled tortellini, packaged
  • 1 (5 ounce) packageof fresh baby spinach leaves
  • 12 cup finely grated parmesan cheese


  1. Heat oil in nonstick skillet over medium-high heat.
  2. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes.
  3. Add garlic and fennel seeds; stir 1 minute.
  4. Stir in cream, then one cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
  5. Cook tortellini in large pot just until tender but still firm to bite, stirring occasionally. Drain and return to pot.
  6. Add sausage mixture to tortellini in pot. Toss over medium heat until blended.
  7. Add spinach.; toss gently until spinach wilts.
  8. Stir in 1/2 cup cheese; add more broth by 1/4 cup cupfuls to moisten if dry.
  9. Season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
  10. Enjoy.

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