Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of water to a boil.
Remove any stalks from the fennel bulb (reserving some fronds for garnish).
Remove outer layers from bulb if wilted/brown.
Cut the fennel bulb in half vertically; place cut side down and thinly slice into half moons to make about 1 Cup.
Mince 2 cloves garlic.
Remove casings from the sausage.
Cook the Tortellini
Add tortellini to the boiling water.
Boil for 9 -11 minutes, until just tender, stirring occasionally.
Drain tortellini and return to pot to keep warm.
Make the Sausage & Fennel Mixture
Place a large paper- towel covered dish by the stove.
Heat a large pan with 1 tsp. olive oil, over medium-high heat.
Coarsely crumble sausage into the pan.
Add fennel slices and mushrooms.
Lower heat to medium, sauté until sausage is cooked through, and fennel is just tender; about 10 minutes (add oil if pan dries).
Transfer sausage mixture to paper-towel covered dish to drain.
After draining fat, return mixture to pan and add the garlic and fennel seeds.
Stir 1 minute, then add in the cream and broth, mixing together.
Reduce heat and simmer until liquid is reduced; 2-4 minutes.
Wilt the Spinach
Add the tortellini to the sausage mixture and toss over medium heat until blended.
Add the spinach and toss gently until just wilted; 1-2 minutes.
Stir in all but 1 Tbsp. of the cheese.
Season with salt and pepper to taste.
Serve the Tortellini Mixture and sprinkle with remaining parmesan and chopped fennel fronds. Enjoy!