Start a pot of heavily salted water boiling for tortellini

In a large skillet, heat 2 tbsp. of olive oil over medium high heat until shimmering

Add Italian sausage in large chunks to pan and cook until browned (roughly 5-7 minutes)

Strain sausage leaving just a little bit of fat behind

Add in onion and remaining olive oil to the pan. Sweat the onions in the oil until translucent (about 3 minutes)

Add in garlic and cook until fragrant (1 minute or less)

Pour in chicken stock to the pan and deglaze. Scrape up all of the brown bits from the sausage and veggies

Bring chicken stock to a simmer and add tomatoes. Cook until simmering

Slowly add in the heavy cream, stirring to incorporate

Add sausage back to sauce and stir in

Bring to a simmer and cook for 15 minutes to until tomatoes are tender

While sauce is cooking, add tortellini to boiling water and cook for roughly 7 minutes until just al dente.

Drain noodles, reserving ½ cup or pasta water to add to sauce to thicken

Add tortellini to sauce and toss in sauce

Add pasta water and cook until sauce begins to thicken

Add in spinach and basil and cook until wilted. Salt and pepper to taste.

Take pan off the heat. Finish with Parmigiano-Reggiano and stir in to incorporate to the dish

Serve immediately. Top with additional basil and parm