I can’t resist this soup, so I’m sharing it with you.

Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil.
Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Variations & Tips
For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes. You can substitute kale for spinach if you prefer a heartier green. If you’re looking for a vegetarian option, use vegetable broth and replace the sausage with a plant-based alternative or extra vegetables like zucchini or mushrooms. For a creamier version, stir in a splash of heavy cream or half-and-half just before serving.