Sauté the Aromatics: Heat the avocado oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds.

Brown the Turkey: Add the ground turkey to the skillet. Season with salt, pepper, garlic powder, and paprika. Cook, breaking it up, until fully browned.

Cook the Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to package directions. Reserve some pasta water (I use 1 ladle)

Add the Sauce: Pour in the marinara sauce and stir to combine. Simmer for 5 minutes.

Make It Creamy: Lower the heat and stir in the crème fraîche until the sauce is smooth and creamy.

Combine: Add the pasta water and cooked tortellini to the sauce and gently toss to coat.

Add Spinach + Lemon: Fold in the spinach and cook until wilted. Stir in the lemon juice.

Finish: Sprinkle with parmesan cheese and serve warm.