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Cook the Italian sausage in a large pan. Once fully cooked, remove it from the pan and set aside.
In the same pan, sauté the shallot and garlic. Add the sun-dried tomatoes and cherry tomatoes and cook until softened.
Add 1 teaspoon of sugar to help balance the acidity of the tomatoes. This is completely optional.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese until melted and creamy.
Add the spinach and cooked Italian sausage and stir to combine.
Add the cooked tortellini and ½ cup of reserved pasta water. Stir until the sauce is smooth and coats the tortellini.
Top with freshly grated Parmesan and serve warm.