Start by heating a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook until fully browned, breaking it up as it cooks. Once the sausage is cooked through, add the diced onion and cook for a few minutes until softened.

Lower the heat slightly and add the cream cheese directly to the pot. Stir until it begins to melt and coat the sausage. This step looks messy at first, but it smooths out once the liquid is added.

Pour in the chicken stock, diced tomatoes, and Rotel tomatoes with green chilies. Stir well and bring the soup to a gentle boil.

Once boiling, add the tortellini. Cook according to the package instructions, usually about 5 to 10 minutes, just until the pasta is tender. Be careful not to overcook the tortellini or it will get too soft.

Reduce the heat to medium-low and add the Power-4 blend or watercress. Stir and let the soup simmer until the greens are wilted and tender, which usually takes just a couple of minutes.

Season with salt and black pepper, then ladle into bowls and finish with a sprinkle of shredded parmesan cheese.