Creamy Sausage Tortellini Soup

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In a large dutch oven over medium high heat, crumble and brown sausage. When done, remove onto paper towel lined plate. Drain excess fat from the pan.
Return pot to heat. Add chicken stock, scraping up any brown bits on the bottom of the pan.
Return the sausage to the pan along with the tortellini and add in the spinach, simmer 7 minutes, or until tortellini is cooked.
Stir in the heavy cream and stir well to combine.