Heat olive oil in a 6-quart Dutch oven or stock pot set over medium-high heat.
Add sausage to the heated oil and cook, breaking it up into little pieces; cook for 6 minutes, or until just browned.
Add onions, celery, and carrots; saute for 4 to 5 minutes, or until veggies are tender.
Stir in garlic and season with salt, pepper, thyme, oregano, and rosemary; cook for 20 seconds, or until fragrant.
Add in chicken broth, stirring to combine.
Increase heat to high and bring to a steady boil; reduce heat to a simmer and let simmer for 15 minutes.
Whisk in the cream; increase heat to medium-high and bring mixture to a slow boil. Continue to whisk until cream is completely combined.
Add tortellini and spinach; cook for 5 more minutes, or until tortellini is tender, but not mushy.
Remove soup from heat and let stand 5 minutes.
Taste for salt and pepper; adjust accordingly.