Step 1

Cook sausage and onions in a 6 quart Dutch oven or soup pot over medium high heat, crumbling sausage with a wooden spoon while it is cooking. Cook until sausage is browned, no longer pink and fully cooked.

Step 2

Add garlic and cook until fragrant (about 30 seconds), stirring constantly.

Step 3

Drain off excess fat.

Step 4

Add chicken broth, diced tomatoes with juices, Italian seasoning, black pepper and bay leaf. Stir to combine and bring to a boil.

Step 5

Add tortellini and return to a boil. Cook for 5 to 8 minutes, or until tortellini is almost tender, stirring occasionally.

Step 6

Reduce heat to medium low and add spinach. Stir to combine. Cook an additional 2 minutes, or until spinach is wilted and tortellini is tender.

Step 7

Remove and discard bay leaf.

Step 8

Sprinkle with Parmesan cheese when serving, if desired.