Heat oil in dutch oven over medium heat and cook sausages until brown all over, rolling occasionally.

Transfer cooked sausage to a paper towel lined plate and add chopped onions to the sausage pot. Cook until softened, add garlic.

Stir in the chicken stock and add bay leaf. Scrape up brown bits on the bottom of the pan and bring to boil.

Slice sausage into 1/2 inch slices and add to pot.

Stir in Tortellini and simmer over medium heat until pasta tender, about 10-12 minutes. Remove bay leaf.

Stir in spinach until just wilted.

Serve with fresh grated parmesan (optional)