Toretellini with Italian Sausage Fennel and Mushrooms
Treat yourself to a bowl of decadence with this Creamy Tortellini with Italian Sausage, Fennel, and Mushrooms. Bursting with rich flavors and hearty textures, this recipe brings together tender cheese-stuffed tortellini, savory Italian sausage, and the subtle sweetness of caramelized fennel. Earthy cremini mushrooms and a luscious garlic-infused cream sauce take this dish to the next level, while a final touch of Parmesan and fresh parsley adds a delightful finish. Ready in just 40 minutes, this one-pan wonder is perfect for weeknight dinners or impressing guests. Indulge in the comfort of Italian-inspired flavors with every bite of this creamy tortellini recipe!
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 12 oz Italian sausage (mild or spicy, casing removed)
- 1 medium fennel bulb (thinly sliced)
- 8 oz cremini mushrooms (sliced)
- 3 garlic cloves (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup Parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- 0.25 tsp red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
To the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the thinly sliced fennel and cook over medium heat for 3-4 minutes, until softened.
Add the sliced mushrooms to the fennel and cook for another 4-5 minutes, stirring occasionally, until the mushrooms are tender and browned. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 3-4 minutes to allow the flavors to meld.
Add the cooked sausage back into the skillet along with the cooked tortellini. Stir in the grated Parmesan cheese, red pepper flakes, and a splash of reserved pasta water if the sauce needs to be loosened.
Season with salt and black pepper to taste. Cook for 2-3 more minutes, tossing the pasta in the sauce until well coated.
Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 842 mg | 65% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
