In a large pot, heat the olive oil over medium heat. This will help sauté the onions and garlic, bringing out their flavors.

Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally.

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.

Once the sausage is cooked, pour in the chicken broth and bring the mixture to a gentle boil.

Reduce the heat to low and stir in the heavy cream, allowing it to combine well with the broth.

Add the Italian seasoning, salt, and pepper, adjusting to taste.

Add the tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini.

Once the tortellini is cooked, stir in the chopped spinach and let it wilt for about 2 minutes.

Ladle the creamy sausage tortellini soup into bowls and serve hot. Optionally, garnish with grated Parmesan cheese or fresh herbs.