Heat oil in a large or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light and softened.
Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Turn heat up to high cook, breaking it up as your go, until browned.
Add white wine wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Next add broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
Cover, bring to a simmer so it bubbles gently. Cook for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste.
Add spinach and stir until softened and wilted.
Serve with shredded Parmesan cheese and chopped parsley.