Let’s dive into the cooking process, a journey that always feels like a dance between flavors and memories:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
2. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. This step always reminds me of Mama Lou, who believed garlic was the heart of many dishes.
3. Pour in the chicken broth, scraping the bottom of the skillet to release any flavorful bits. Stir in the heavy cream and Italian seasoning, bringing the mixture to a gentle simmer.
4. Add the Parmesan cheese, stirring until melted and the sauce is smooth. Mama Lou’s voice echoes in my mind here: “Patience, Sofia, let the cheese melt gently.”
5. Stir in the tortellini, ensuring they’re coated in the sauce. Cover and cook for 8-10 minutes, or until the tortellini are tender and cooked through.
6. Season with salt and pepper to taste. Stir in the fresh spinach, allowing it to wilt slightly in the heat of the skillet.
7. Serve immediately, garnished with additional Parmesan cheese if desired.