Heat olive oil in a dutch oven over medium heat. Add the sausage or ground beef and break it up with a meat masher or wooden spoon until just browned, about 3 minutes.
Add diced onion, minced garlic, salt, pepper, and Italian seasoning, stirring occasionally until the onion is translucent, 7-8 minutes.
Pour in the marinara sauce and chicken broth, stirring to combine. Bring the mixture to a boil over medium-high heat.
Add the tortellini to the pot. Cover, reduce heat to medium-low, and simmer for 10-15 minutes until the tortellini is cooked.
Stir in the heavy cream and spinach. Season to taste and serve with freshly grated Parmesan cheese on top.
Cook it hands-free.
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