Heat a large dutch oven or pot over medium-high heat. Add in the olive oil and cook the bell pepper, onion and sausage until the sausage is browned and no longer pink. Stir in the garlic and cook until fragrant, about 30 seconds.
Add in the chicken broth and jarred Alfredo sauce, as well as the italian seasoning and pepper. Bring mixture to a boil and add in the cheese filled tortellini. Reduce the heat to a simmer and cook for 7 to 9 minutes, stirring occasionally until the tortellini is tender.
Stir in the spinach, cooking for 1 to 2 minutes, until the spinach is wilted. Spoon the soup into bowls and garnish with freshly grated parmesan cheese if desired. Enjoy!
Notes
Swap out the sausage for shredded chicken if desired.