Heat the extra virgin olive oil in a large soup pot or Dutch oven over medium to medium-low heat. Add the diced onion and chopped garlic. Season with dried basil, garlic powder and Italian seasoning. Cook until fragrant and slightly golden.
Add the Italian sausage. Break it apart with a wooden spoon and cook until browned and the onions and garlic are golden. Do not drain the sausage fat.
Pour in the entire jar of Rao’s Marinara Sauce and stir to combine.
Pour enough of the chicken stock into the empty marinara jar to fill it about three-quarters full. Replace the lid, shake well, and pour it into the pot. Add the remaining chicken stock directly to the soup.
Cover and bring the soup to a boil.
Once boiling, add the uncooked five cheese tortellini directly to the soup. Stir and cook according to the package directions, about 3–5 minutes, or until the tortellini are tender and puffed up.
Once the tortellini are fully cooked, add the roughly chopped spinach, heavy cream, Pecorino Romano and crushed red pepper.
Stir and gently simmer for a few minutes, just until the spinach is wilted and everything is hot and creamy.
Taste and add freshly cracked black pepper and salt only if needed.
Serve hot with fresh Italian bread and enjoy!
