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In large Dutch oven, heat olive oil over medium-high heat. Add andouille sausage and cook until lightly browned and caramelized, about 4 minutes. If needed, spoon out any excess fat.
Add onion, garlic and Cajun seasoning and cook and stir a couple minutes until onion is translucent. Whisk in flour and cook for one minute.
Gradually whisk in chicken stock and tomato sauce and bring to a simmer. Stir occasionally and continue simmering for about 10 minutes until slightly thickened.
Stir in tortellini, cover and cook until tender, about 3 minutes.
Add spinach all at once, stir and cook until wilted, about 2 minutes. Stir in the heavy cream and parsley and heat through for another minute or two. Taste for salt and pepper. Serve with a sprinkling of grated Parmesan cheese. Enjoy!