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Heat 1 tbs of olive oil in a large pot over medium-high heat.
Once hot, add in your sausage links and break apart until no longer pink inside for about 6-7 minutes.
Transfer sausage to a paper towel lined plate and set aside.
Next, heat the remaining tbs of olive oil in the pot and sauté your onions for 1-2 minutes.
Add in the mushrooms and sauté for 3-4 minutes.
Stir in the garlic for 30 seconds.
Stir in the sun dried tomatoes for 1 minute.
Then, add back in the sausage and sprinkle in the flour.
Mix in the seasonings listed above.
Pour in the broth 2 cups at a time stirring constantly.
Bring to a boil and then lower heat to a simmer.
Cover the pot and cook for 20 minutes.
Add in the tortellini and cook for another 7-10 minutes or until pasta is al dente.
Lastly, remove the pot from heat and stir in the spinach, parmesan and heavy cream.