Form the sausage into ¼ to ½ inch balls, and add them to a large Dutch oven. Cook the meat over medium heat, stirring occasionally, until browned, and cooked all the way through.

Remove the sausage and transfer to a paper towel lined plate.

Dice the onion and add it to the pot. Cook for 5 minutes, stirring occasionally.

Add the garlic, and continue cooking, stirring constantly for about 1 minute.

Add the tomatoes, Italian seasoning, cooked sausage, and chicken broth. Turn the heat to high, and cook until it comes to a boil.

Add the tortellini, reduce the heat to low, and simmer for 5 minutes.

Stir in the cream and simmer for another 10 minutes.

Stir in the spinach, cook for a couple of minutes until it starts to wilt, then serve.