INGREDIENTS
2 cups
baby spinach leaves
1 lb
cooked cheese tortellini
1 tbsp
extra virgin olive oil
1 medium head
fennel
4 cloves
garlic
1/2 cup
heavy cream
1/2 tsp
italian seasoning
1 cup
low sodium chicken stock
1/2 cup
parmesan cheese
1 lb
sausage
1 lb
white mushrooms