Italian Sausage Tortellini Soup

1 pound ground mild Italian sausage
1 (32 oz) container roasted red pepper and tomato soup
1-2 (14.5 oz) diced tomatoes. (28 oz)
1 diced yellow onion, about 1/2 cup

2 tsp garlic, minced
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 bag (20 ounces) fresh cheese tortellini, refrigerated
1 cup heavy cream or half and half
2 cups fresh spinach, optional
parmesan cheese, shaved, for garnish (optional)

1. In a large heavy-bottomed pot over medium heat, add the Italian sausage. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.

2. Add diced onions to the pot. Cook until they are translucent (about 3-5 minutes).
Add the tomatoes, roasted tomato soup, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.

3. Add tortellini, heavy cream, and spinach if using. Stir to combine.
Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).

4. Serve garnished with shaved parmesan.