In a large pot or Dutch oven, brown the sausage over medium-high heat until no longer pink, breaking it into small crumbles. Drain excess fat.

Add onion to the pot and sauté for 5 minutes until translucent.

Stir in garlic and oregano and cook for 1 minute.

Pour in chicken broth and crushed tomatoes, then bring to a simmer over medium heat.

Maintain simmer for 10 minutes to allow flavors to meld.

Add the cheese tortellini and cook for 5 to 7 minutes or until tender.

Stir in baby spinach and heavy cream, cooking until the spinach is wilted.

Season with salt and pepper to taste and serve immediately with grated parmesan.