In a large, high-walled skillet over medium heat, brown the sausage (if you purchased sausage links, remove from casings first.). Drain the excess grease.

Add the softened cream cheese in chunks so that it melts more evenly.

Mix in 3 cups of chicken broth, stir in the drained tomatoes, and mix until the cream cheese is melted and distributed throughout.

Gently mix in the tortellini, and bring to a light boil. Let it simmer with the lid partially on so as to allow some steam to escape. Refer to the tortellini package for instructions as to how long it takes until it’s al-dente, it may take as little as 4 minutes.

Mix in the chopped spinach and allow it to wilt, this just takes a minute.

Remove from heat and leave the lid partially on, let the sauce thicken up for about 5 minutes prior to serving.