In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 1 pound of Italian sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes, until the sausage is browned and no longer pink. Drain excess grease.

Add 1 chopped yellow onion to the pot and sauté for about 5 minutes until softened and translucent. Stir in 2 minced garlic cloves, 1 tablespoon of dried Italian seasoning, and a pinch of red pepper flakes. Cook for another minute.

Pour in 4 cups of chicken broth and add 1 can of diced tomatoes (15 oz), stirring well. Raise the heat and bring the mixture to a boil, about 3-4 minutes.

Reduce the heat to low and cover the pot, letting it simmer gently for about 15 minutes.

Stir in 1 cup of frozen chopped spinach until fully combined. Allow it to heat through for about 2-3 minutes.

Add 9 ounces of refrigerated cheese tortellini to the pot, cooking according to package directions, usually about 3-5 minutes.

Reduce the heat to low and gently mix in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until melted and creamy without boiling.

Taste your soup and season with salt and black pepper according to your preference.

Ladle your soup into warm bowls, garnishing with fresh parsley and additional Parmesan if desired. Serve immediately with crusty bread or a salad.