Brown halal Italian beef sausage in a skillet over medium heat for 5 minutes, breaking into crumbles. Add diced onion and garlic; cook 2 minutes until softened. Drain excess fat and transfer to slow cooker.

Add crushed tomatoes, chicken bone broth, Italian seasoning, garlic powder, salt, and black pepper. Stir well.

Cover with lid and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the tomato broth is rich and aromatic.

Switch slow cooker to HIGH. Pour in heavy cream and stir in grated parmesan cheese.

Add refrigerated cheese tortellini and fresh baby spinach. Stir gently, cover, and cook on HIGH for 15 to 20 minutes until tortellini are tender and float.

Ladle into warm bowls, top with shaved parmesan and fresh basil, and serve hot with crusty garlic sourdough!