Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté 2-3 minutes or until the onion and garlic begin to soften and become fragrant. Season to taste with salt and pepper.

Add the Italian sausages to the skillet breaking them apart with a wooden spoon. Cook until the sausages are browned and mostly cooked through, approximately 4-5 minutes.

Add sliced cherry tomatoes, marinara sauce, and beef broth.

Increase the heat to medium-high and bring the mixture to a boil. Add the frozen tortellini and cover with a lid. Reduce heat to medium and cook to the lowest time on package instruction for al dente, usually around 6-8 minutes.

Uncover and stir in the baby spinach and heavy cream.

Continue cooking for 1-2 minutes or just until the spinach wilts.

Remove from heat. Taste and adjust seasoning with additional salt and pepper as desired, remembering that the parmesan will add saltiness to this dish.

Stir in the parmesan and fresh basil.

Serve immediately with a beautiful garden salad and bread sticks.

Enjoy!