| | Directions |
- Heat oil in large heavy skillet or sauce pot over medium heat; add sausage and onion. Cook 6-8 minutes, breaking up sausage.
- Add wine, mushrooms, spinach, and tomatoes; cook 5 minutes. Drain liquid.
- In a separate saucepan melt 2 tbsp butter; gradually add flour to make a roux.
- Gradually add cream and milk. Season to taste with salt and pepper.
- Add the meat and vegetables and tortellini. Gently stir and serve.
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| Ingredients | | - |  | 1 package Premio Sweet Italian Sausage, removed from casing and crumbled |
| - | | 2 tablespoons olive oil |
| - | | 1 medium onion, chopped fine |
| - | | 4 medium fresh mushrooms, cleaned and sliced |
| - | | 1/2 cup dry white wine |
| - | | 2 Italian pear tomatoes, diced (or add 1/2 cup sun dried tomatoes) |
| - | | 1 cup chopped fresh spinach |
| - | | 1 package 4-cheese tortellini |
| - | | 1 cup heavy cream |
| - | | 1/2 cup milk |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon flour |
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