Cook the Sausage: In a large pan or skillet over medium heat, cook the crumbled sausage until browned and cooked through, about 7-8 minutes. Remove from the pan and set aside.
Sauté the Aromatics: In the same pan, add 1 tbsp of sun-dried tomato oil. Add the chopped shallot, a pinch of salt, red pepper flakes, and Italian seasoning. Sauté for about 3-4 minutes, until softened.
Add Garlic: Stir in the garlic and cook for 30 seconds until fragrant.
Deglaze with White Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Add Cream and Broth: Pour in the cream and chicken broth, stirring to combine. Add the chopped sun-dried tomatoes and bring the sauce to a gentle simmer.
Add Tortellini: Stir in the tortellini, season with salt and pepper, and cover the pan. Let it simmer for about 5 minutes, stirring occasionally, until the tortellini is tender.
Add Veggies and Sausage: Stir in the frozen peas and spinach. Add the cooked sausage back to the pan and continue to simmer until the spinach is wilted and everything is heated through.
Finish with Parmesan: Remove the pan from heat. Stir in the Parmesan cheese, adjusting seasoning if needed.
Serve with extra Parmesan and a squeeze of lemon. Enjoy!
