Heat olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces as it cooks, until it's browned and cooked through, about 5-7 minutes. Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor. Add the Italian seasoning, paprika, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices—this releases their essential oils and deepens the flavor. Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the tomato paste, coating the sausage mixture well and cooking for 1-2 minutes to caramelize it slightly—this adds depth and richness to the broth. Pour in the 6 cups of water and bay leaf, stirring to combine. Bring the mixture to a boil, then add the diced sweet potato. I like to add the sweet potato here because it needs the full cooking time to become tender, and starting it early ensures it'll be perfectly cooked by the time the tortellini is added.

Reduce heat to medium-low, cover the pot with a lid, and simmer for 15 minutes. This gentle cooking allows the sweet potato to become tender and lets all the flavors meld together into a cohesive, flavorful broth. The lid traps steam and ensures even cooking.

Remove the lid and bring the broth back to a gentle boil. Add the refrigerated tortellini, stirring occasionally to prevent them from sticking together. Cook for about 10 minutes, or until the tortellini float to the surface and are tender. Refrigerated tortellini cook faster than frozen, so watch for doneness rather than relying solely on time.

Remove the pot from heat. Add the fresh spinach in handfuls, stirring gently until it wilts completely, about 1-2 minutes. Once the spinach is wilted, stir in the cream slowly, ensuring it's fully incorporated without breaking the tortellini. Remove the bay leaf. I prefer adding the cream off the heat to prevent it from curdling or separating, which keeps the soup smooth and silky.

Taste the soup and adjust seasonings as needed with salt, additional red pepper flakes for heat, and fresh thyme. Stir well to distribute the thyme evenly throughout. Ladle into bowls and serve hot. The fresh thyme adds a bright, herbaceous note that lifts all the other flavors in the soup.