In a large pot over medium-high heat, drizzle two tablespoons of extra virgin olive oil. Add the chopped onions, minced garlic, and diced carrots, stirring occasionally for about 3 minutes until the onions are translucent and fragrant.

Carefully add the ground Italian sausage to the pot, breaking it up into smaller pieces with a wooden spoon. Cook for approximately 5 minutes, stirring frequently, until the sausage is nicely browned and fully cooked.

Pour in 6 cups of chicken broth along with the canned diced tomatoes, ensuring to include their juices. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Let it simmer for 15 minutes.

Stir in 12 ounces of frozen cheese tortellini and 4 cups of fresh spinach leaves. Continue to cook uncovered for an additional 5 minutes.

Before serving, taste your soup and adjust the seasoning with salt and pepper to your preference.