Heat a very large oven-safe skillet over medium high heat. Add the oil and the sausage; break apart with a wooden spoon and brown until it’s got some nice color. Transfer to a bowl and drain out any of the oil that you don’t want (I usually drain off about a tablespoon, leaving a tablespoon in the pan).

If you’ve got some browning on the bottom of your pan – great. Add the veggies and they should start to pull up some of that yummy brown flavor. Add the fennel seeds. Cook until the veggies are fragrant and soft – you can add a bit of salt or oil if you’re feeling chefy. Then add the sausage back in.

Add your tomato sauce, your tortellini, and 1 cup of broth. The pan will be full. Let it come to a low simmer and cook for 5 minutes or so to cook the tortellini. If you need more liquid to cook the tortellini, go ahead and add some or all of the remaining broth. Sometimes I just pop a lid on and leave it for a while on low heat.

Give it a taste – if you used canned tomatoes instead of a jar of sauce, it will probably need some salt. Add the spinach and stir it in until it wilts. Top the whole thing with the mozzarella cheese and pop it into the oven at 375 for 8-10 minutes, or until the cheese is nice and melty.

Sprinkle some grated parm on top along with some chopped parsley, and dunk into that baby with some chunks of garlic bread. SO GOOD.