Ingredients
1 pound ground sweet Italian sausage
1 small white onion, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried rosemary
32 ounces chicken stock
1 cup marinara pasta sauce
1/2 cup shredded parmesan cheese, plus more for serving
8 ounces (a half pint) of heavy whipping cream
1 cup spinach (fresh or frozen)
8 ounces cheese tortellini (I used this brand because the tortellini were bite-sized!)

Directions
1. Heat a large soup pot over medium heat and add sausage. Cook and break up the sausage into small chunks until browned and fully cooked through.
2. Add the chopped onion, salt, pepper, and dried rosemary to the sausage. Stir everything together, and cover to let it cook until the onion is softened. This will take about five minutes.
3. In a separate pot, boil water for the tortellini. Cook according to package directions, or until all the tortellini floats to the top. Drain and reserve in colander.
4. Add chicken stock to the sausage and onion and bring to a simmer.
5. Turn down the heat and add the marinara, parmesan, and heavy whipping cream to the pot with the sausage. Once everything is combined, add in the spinach and tortellini and gently stir.
6. Add salt and pepper to taste.
7. Serve, topped with more parmesan cheese. Enjoy!