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1. Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a long spoon while cooking.
2. Drain off any excess grease, then transfer the sausage to a separate plate and set aside.
3. Return the stockpot to the heat and add the olive oil.
4. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.
5. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally.
6. Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine.
7. Continue cooking until the mixture reaches a simmer.
8. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally.
9. (This will take a few minutes longer if the tortellini was frozen.) Taste and season with extra salt and pepper if needed.
10. Serve warm, garnished with Parmesan cheese if desired.

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