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mel_issano
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Set a large Dutch oven or heavy soup pot over medium heat. Add olive oil, then onion, carrot, and celery. Cook, stirring occasionally, 5–6 minutes until the onions are translucent and veggies are slightly softened.
Stir in garlic and sun-dried tomatoes. Cook 30–60 seconds until fragrant. Sprinkle in Italian seasoning, black pepper, and red pepper flakes to taste; cook another 30 seconds to bloom the spices.
Add the sweet Italian sausage. Use a wooden spoon to break it into small crumbles and cook until deeply browned with no pink remaining, 6–8 minutes.
Pour in both cans of fire-roasted tomatoes (with juices) and the bone broth. Scrape the bottom to release any browned bits. Bring to a gentle boil, then reduce to a steady simmer and cook 10 minutes to meld flavors.
Return to a gentle boil. Stir in tortellini and spinach. Cook according to tortellini package timing until the pasta is just tender and the spinach is wilted.
Lower the heat to medium-low. Stir in heavy cream and Parmesan until smooth and silky, 30–60 seconds. Taste and season—add a pinch of kosher salt only if needed and adjust pepper/heat to preference.
Let the soup sit off heat 2–3 minutes. Ladle into bowls and shower with extra Parmesan and a crank of black pepper. Serve warm.