Preparation Steps

• In a large skillet or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off excess grease.
• Add olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
• Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in the heavy cream and bring to a gentle simmer. Let it cook for about 5 minutes, or until slightly thickened.
• Add the baby spinach and cook until wilted, about 2-3 minutes.
• Add the tortellini to the sauce and cook according to package directions, or until al dente. If using refrigerated tortellini, this will be quick. If using frozen, it will take a few minutes longer.
• Stir in the grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.
• Serve hot, garnished with extra Parmesan cheese if desired.