Tons of flavor in this tortellini with Italian sausage! Your family will love this!
Ingredients
- unsalted butter: 2 Tbsp
- baby portobello mushrooms: 1 pack (8 ounce pack, sliced)
- dry white wine (such as Pinot Grigio): 1 cup (divided)
- garlic: 3 clove (minced, divided)
- ounces mild Italian sausage, casings removed: 10 piece
- three-cheese tortellini: 1 pack (16 ounce pack)
- ½ ounces Alfredo basil sauce: 14 piece
- baby spinach leaves: 1 pack (5 ounce pack)
Metric Conversion
Stages of cooking
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Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
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Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
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Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve. Unknown
