| | Directions |
- In a large fry pan saute garlic, onions and mushrooms with the olive oil.
- Add the sliced sausage and chicken broth heat to slow boil and reduce heat.
- Add spinach and white wine, simmer until spinach is cooked.
- Add the Parmesan cheese and simmer until tortellini is ready.
- Boil tortellini and drain.
- In a large pasta bowl toss the tortellini with the spinach sausage mix.
- Add the grape tomatoes and toss.
- Sprinkle with Feta cheese crumbles and garnish with additional grape tomatoes and black olives if desired.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 2 cloves minced garlic |
| - | | 1/2 cup diced red onion |
| - | | 3/4 cup sliced mushrooms |
| - | | 3 tablespoons olive oil |
| - | | 1/2 cup chicken stock |
| - | | 1 pound Premio Hot (or mild) Sausage, cooked and sliced |
| - | | 1/4 cup white wine |
| - | | 1 pound frozen spinach |
| - | | 3/4 cup grated Parmesan cheese |
| - | | Salt and pepper to taste |
| - | | 1 cup grape tomatoes halved |
| - | | 1/2 cup Feta cheese crumbles |
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