Ingredients35 m servings 792
- 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, basil pesto 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.
Per Serving: 792 calories; 52.5 45 31.3 85 1248 Full nutrition
ReviewsRead all reviews 7
TURNED OUT GREAT! i used a 6oz of pesto and i didn’t use wine. i also added grape tomatoes :-)
Excellent recipe!!! You KNOW it’s good when your kids keep coming back for more. Served with homemade hot French bread. Super easy and so much flavor!!!! If your wondering if you should make it,...
I added a very large chopped red pepper and a full pound of Italian sausage since that was what came in the package.
What a great combination. I followed the recipe exactly but changed only the amount of pesto sauce. I used 3 tbsp of fresh pesto Genovese rather than the curious amount in the recipe. This will ...