1. Heat a dutch oven over medium heat and brown the crumbled sausage for 5–7 minutes, then remove and set aside.

2. Add olive oil if needed and sauté chopped onion in the same pot until translucent, about 3–4 minutes.

3. Stir in minced garlic and cook for 30 seconds until fragrant.

4. Pour in chicken broth, scrape up browned bits, then add sun-dried tomatoes, Italian seasoning, and cooked sausage. Bring to a gentle simmer.

5. Add refrigerated tortellini and cook for 5–7 minutes until tender, stirring occasionally to prevent sticking.

6. Lower heat and stir in heavy cream, then fold in spinach and cook for 2–3 minutes until wilted.

7. Season with salt, black pepper, and red pepper flakes to taste. Simmer uncovered to thicken or add broth to thin.

8. Ladle into bowls and garnish with grated parmesan cheese before serving.