1/2 cup grated Parmesan cheese, plus more for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
Reduce the heat to low. Stir in the heavy cream until fully combined. Do not let the soup boil after adding the cream.
Stir in the fresh spinach until it wilts, about 1 minute.
Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
Serve immediately with extra Parmesan cheese on top.
Notes
To prevent the cream from curdling, make sure the soup is at a low simmer or off the heat before stirring in the heavy cream.
You can substitute mild Italian sausage for spicy if you prefer less heat.
Use frozen tortellini if refrigerated is unavailable; add them when you add the broth and simmer until cooked through.