Begin by bringing a large pot of salted water to a boil over high heat. Add the frozen cheese tortellini and stir gently. Cook according to package instructions until they are al dente, typically around 3-4 minutes. Drain and set aside to cool slightly.

In a large skillet, heat a drizzle of cooking spray over medium heat. Add the sliced smoked turkey sausage and cook for 6-7 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a large mixing bowl to cool.

In the bowl with the cooled sausage, add the drained tortellini. Pour in the prepared pesto and gently stir to coat evenly.

Add the fresh baby spinach, sliced mushrooms, cannellini beans, and roasted red peppers to the bowl. Toss together gently until all ingredients are evenly distributed.

Fold in the crumbled feta cheese and pitted Greek olives. Carefully mix again to combine.

Serve immediately or refrigerate for about 30 minutes to serve chilled.