Ingredients:
- 2 tbsp unsalted butter
- (1) (8 oz) package of baby portobello mushrooms, sliced
- 1 c of dry white wine (such as Pinot Grigio), divided
- (3) cloves garlic, minced, divided
- 10 ounces mild Italian sausage, casings removed
- 1 (16 oz) package three-cheese tortellini
- 14 ½ ounces basil pesto sauce (such as Prego®)
- 1 (5 oz) package baby spinach leaves
Directions:
- In a large, deep skillet, add and heat the butter over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and a clove minced garlic until liquid has reduced and mushrooms have softened about 5 minutes. Take away from the 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, and then return the sausage to the skillet.
- Return cooked mushrooms 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. Coof for 10 minutes, covered, stirring occasionally. Add spinach, and then cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.
