Heat a large pot over medium heat and add the sausage. Cook, breaking it into small pieces with a spoon, until fully browned, about 5 minutes. If there’s excess fat, drain it off.

Add the chopped onion, minced garlic, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.

Pour in the chicken broth and undrained diced tomatoes. Sprinkle in the Italian seasoning, salt, and pepper. Stir well and bring the mixture to a boil.

Once boiling, lower the heat and add the tortellini. Let it simmer for about 5 minutes, or until the tortellini is tender.

Stir in the chopped spinach and heavy cream. Cook for another minute, just until the spinach wilts.