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Tortellini with Italian Sausage, Fennel, and Mushroom

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This Italian sausage and fennel tortellini is a sophisticated yet easy-to-make high-protein meal that brings authentic Mediterranean flavours to your kitchen. The combination of spicy sausage meat and the subtle aniseed notes of fresh fennel provides a wonderful depth, while the baby mushrooms add a savoury, earthy texture. It is a comforting recipe that feels indulgent thanks to a splash of double cream, but remains light enough for a balanced weeknight dinner.

Perfect for busy evenings when you need a nutritious and filling dish, this recipe uses shop-bought tortellini to save time without compromising on quality. The addition of fresh baby spinach and plenty of Parmesan ensures every mouthful is packed with flavour. Serve this pasta in warmed bowls with a final flourish of chopped fennel fronds for a fresh, aromatic finish that the whole family will enjoy.

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Ingredients for Tortellini with Italian Sausage, Fennel, and Mushroom

  • 1 tablespoon olive oil

  • 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 450g ), fronds chopped

  • 450g spicy Italian sausages, casings removed, sausage coarsely crumbled

  • 1 (230g) package sliced fresh crimini (baby bella) mushrooms

  • 4 large garlic cloves, pressed

  • 1 tablespoon fennel seeds, coarsely crushed

  • 120ml double cream

  • 240ml (or more) low-salt chicken broth

  • 1 (450g) package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling

  • 1 (140g) package fresh baby spinach leaves

  • 1/2 cup finely grated Parmesan cheese plus additional (for serving)

How to make Tortellini with Italian Sausage, Fennel, and Mushroom

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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 240ml broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

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.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 120ml cheese; add more broth by 60ml fuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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