Ingredients

• 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)
• **Test-kitchen tip:**To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.

Instructions

1. 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.
2. 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.
3. 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.