Form the sausage into ¼ to ½ inch balls, and add them to a large Dutch oven. Cook the meat over medium heat, stirring occasionally, until browned, and cooked all the way through.
Remove the sausage and transfer to a paper towel lined plate.
Dice the onion and add it to the pot. Cook for 5 minutes, stirring occasionally.
Add the garlic, and continue cooking, stirring constantly for about 1 minute.
Add the tomatoes, Italian seasoning, cooked sausage, and chicken broth. Turn the heat to high, and cook until it comes to a boil.
Add the tortellini, reduce the heat to low, and simmer for 5 minutes.
Stir in the cream and simmer for another 10 minutes.
Stir in the spinach, cook for a couple of minutes until it starts to wilt, then serve.
Notes
Parmesan Cheese Rind: Flavor your soup with a parmesan rind. Place it in the soup broth while it's cooking, then remove it when you're ready to serve the soup.
Different Tortellini: You can use whatever flavor of tortellini you'd like. Try porcini mushroom or tomato tortellini.
Slow Cooker: You can make this recipe in the slow cooker, instant pot, or crock pot.