In a large pan or Dutch oven, start by browning the sausage over medium-high heat with some oil, stirring occasionally until it’s browned. If there’s a lot of excess fat, drain most of it out then leave the sausage in the pan.
Add the garlic, chicken broth, sundried tomatoes, and tortellini. Cook covered, stirring occasionally, for about 5-7 minutes.
Then add in heavy whipping cream and chopped spinach and cook uncovered for an additional 5-7 minutes, or until tortellini is cooking through and the sauce has reduced to your liking.
Serve with freshly grated parmesan and red chili flakes!
