tortellini with sausage spinach and mushrooms is THE easy delicious weeknight meal you’ll be making on the regular!
I was chatting with a friend recently who described a dinner she had just made – it sounded amazing and even though she said she left out the cream I still love her. Because WHO LEAVES OUT THE CREAM???
I asked for the link and made it last night and it WAS amazing.
First of all, SO easy – it was one of the most low-key meals I’ve made in a while. And I LOVE a low-key meal, especially these days when cooking dinner has felt like a real chore – anyone else feeling that way lately?
It was also a little different. I think it was the tortellini but there was just something about the combination of the filled pasta, bits of sausage and wilted spinach that came together in a way that set it apart from the litany of pasta dishes I cycle through.
And most importantly – it was delicious! I went back for seconds, which I rarely allow myself to do – especially where pasta is concerned – and it was worth every bite.
Full disclosure: I left out the fennel and fennel seeds because we are not fans – but you can find the original recipe on Epicurious if you’re so inclined.
Just don’t leave out the cream. Seriously.
lightly adapted from Epicurious
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
8 ounces cremini (baby bella) mushrooms, trimmed and thickly sliced
4 garlic cloves, crushed
1/2 cup heavy cream
1 cup low-sodium chicken broth
16 – 19-ounce package tortellini (dried, fresh or frozen)
5-ounce package baby spinach
1/2 cup grated parmesan, plus extra for serving
freshly ground black pepper
Bring a pot of salted water to boil for the tortellini. In a large skillet heat the oil over medium-high heat. Break up the sausage into bits and add it to the pan along with the mushrooms; saute till sausage is cooked through and browned. Add the garlic and cook for one minute. Add the cream and broth and cook for about 5 minutes.
When the water comes to a boil add the tortellini and cook according to the package directions. Drain and add to the skillet along with the spinach. Toss to coat and continue tossing until the spinach is wilted. Add the parmesan cheese and stir to combine; season with pepper to taste. Serve immediately, with additional grated cheese.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2020/07/06/tortellini-with-sausage-spinach-and-mushrooms/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
This particular recipe there was no way to print it. This is also exactly as the one I have made in the past, but forgot all that went in and lost my cookbook software. Thrilled to have it back and to review a number of your recipes. Thanks
Fantastic – thank you!
Can this b frozen
I never have but would not recommend. The fresh tortellini will not hold up well to freezing/thawing/reheating and the cream sauce might get grainy. If you try it and it works let me know!