Heat a large 5-to-6 quart Dutch oven or heavy stockpot over medium-high heat. Add the ground halal Italian sausage, breaking it apart with a wooden spoon into bite-sized morsels. Cook for 5 to 6 minutes until nicely browned and caramelized.

Add the finely diced onion, minced garlic, julienned sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Sauté for 2 to 3 minutes, stirring constantly until the onions soften and the tomato paste deepens into a fragrant mahogany red.

Pour in the chicken broth, using your spoon to scrape up all the delicious browned bits (fond) from the bottom of the pot. Bring the broth to a rolling boil over high heat.

Add the refrigerated cheese tortellini. Reduce heat to medium and cook uncovered at a gentle simmer for 3 to 4 minutes just until the tortellini float to the surface and are tender yet al dente. Do not overcook!

Turn heat to low. Stir in the heavy cream and grated Parmigiano-Reggiano until completely melted and velvety smooth. Add the fresh baby spinach, gently folding it into the hot soup for 60 seconds until just wilted into bright green ribbons.

Remove pot from the heat immediately. Taste and adjust seasoning with sea salt and freshly cracked black pepper. Ladle into warm bowls, top with freshly shaved parmesan and basil ribbons, and serve with warm garlic sourdough bread!