1. Heat a large pot or Dutch oven over medium heat and cook the Italian sausage until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.

2. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

3. Pour in the chicken broth and diced tomatoes, then stir in the Italian seasoning, salt, and black pepper. Bring the soup to a gentle simmer.

4. Lower the heat slightly and stir in the heavy cream until the broth looks smooth and creamy.

5. Add the cheese tortellini and cook according to the package directions, usually about 5 to 7 minutes, until tender.

6. Stir in the fresh spinach and grated Parmesan cheese. Cook for 1 to 2 minutes, just until the spinach wilts and the cheese melts into the broth.

7. Taste and adjust seasoning if needed, then serve hot with extra Parmesan on top.