Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add 1 pound of Italian sausage, breaking into smaller pieces, and cook for 6-8 minutes until browned.

Stir in a diced medium onion and cook for 4-5 minutes until softened and translucent.

Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.

Sprinkle in ½ teaspoon of dried oregano, ½ teaspoon of dried thyme, and optional ¼ teaspoon of crushed red pepper flakes.

Pour in 4 cups of chicken broth and a 14.5-ounce can of diced tomatoes, bring to a gentle boil for about 5 minutes.

Add a 9-ounce package of fresh cheese tortellini and simmer for 3-5 minutes, or until cooked.

Fold in 4 cups of roughly chopped fresh spinach, allowing it to wilt for 1-2 minutes.

Taste the soup and season with salt and black pepper to your liking.

Ladle soup into bowls and top with grated Parmesan cheese before serving.