Italian Sausage Tortellini

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 tablespoons unsalted butter

1 (8 ounce) package baby portobello mushrooms, sliced

1 cup dry white wine (such as Pinot Grigio), divided

3 cloves garlic, minced, divided

10 ounces mild Italian sausage, casings removed

1 (16 ounce) package three-cheese tortellini

14 ½ ounces Alfredo basil sauce

1 (5 ounce) package baby spinach leaves

Instructions

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.

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.

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.

Nutrition

• Calories: 792 kcal
• Lipides Totaux: 53 g
• Lipides Saturés: 18 g
• Lipides Insaturés: 0 g
• Cholestérol: 85 mg
• Sodium: 1248 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 31 g