Here It makes enough for 6 so we are having left-overs later this week. Even if you don't have fresh fennel, it would be worth buying it in the grocery store.
1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped for garnish
1 pound Italian sausage, casings removed, sausage coarsely crumbled
1- 8 oz. package sliced fresh crimini 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 oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling (this is what I used
15 oz. package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional ( for serving)
Heat oil in a 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, 12-15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream then 1 cup broth; boil until liquid is reduced slightly thickened. (2-3 minutes. Cook tortellini in a large pot of boiling salted water until tender, but still firm. Dran and return to pot. Add sausage mixture to tortellini. Toss over medium heat until blended. Add spinach and stir until wilted. Stir in 1/2 cup cheese. Add more broth by 1/4 cupfuls. Season with salt and pepper. Sprinkle with fennel fronds and serve with additional cheese.