1. In a large skillet over medium heat, heat the olive oil and brown the sausage, breaking it into small pieces. Cook for 5-7 minutes until no longer pink. Remove the sausage from the skillet and set it aside.

2. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for 1 minute, ensuring the garlic doesn’t burn.

3. Pour in the chicken broth and heavy cream, stir, and bring the mixture to a simmer.

4. Add the tortellini to the skillet and cook according to the package instructions, usually about 5-7 minutes, stirring occasionally.

5. Return the cooked sausage to the skillet. Add the baby spinach and stir until it’s wilted. Then, stir in the Parmesan cheese until the sauce is creamy and the cheese is melted. Season with salt, pepper, and a sprinkle of red pepper flakes if desired.

6. Garnish with freshly chopped parsley and an extra dusting of Parmesan cheese before serving.