1. In a skillet over medium heat, brown the sausage until fully cooked, breaking it into pieces with a spoon. Drain excess fat.
2. Add the diced onion and minced garlic to the skillet with the sausage. Sauté until the onion becomes translucent, about 5 minutes.
3. Transfer the sausage mixture to your slow cooker.
4. Pour in the chicken broth and add the diced tomatoes, dried basil, and dried oregano. Stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours.
6. About 30 minutes before serving, add the cheese tortellini, heavy cream, and chopped spinach. Stir well to combine.
7. Continue to cook on low for the remaining 30 minutes or until the tortellini is tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
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