Heat the olive oil in a large pot over medium heat.

Add the crumbled sausage to the pot and cook until browned, about 5–7 minutes.

Sprinkle in the Italian seasoning and paprika, stirring for 1 minute.

Add the sweet potato, minced garlic, red pepper flakes, and tomato paste, stirring to coat.

Pour in the water or chicken stock and bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the tortellini and cook according to package instructions, about 10 minutes.

Add the spinach and stir until wilted, about 2 minutes.

Remove from heat and stir in the heavy cream, adjusting seasoning as needed.

Serve in bowls and garnish with fresh thyme if desired.