Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and rinse under cold water.

In a large skillet, heat the olive oil over medium heat until shimmering. Add minced garlic and sauté for 1 minute until fragrant.

Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes until softened.

Add fresh spinach and Italian seasoning to the skillet. Cook for 2-3 minutes until the spinach is wilted.

Pour in the heavy cream and bring to a gentle simmer. Gradually add the grated Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.

Add the cooked tortellini back into the skillet and toss to coat with the sauce, cooking for an additional 2 minutes over low heat.

If desired, sprinkle in red pepper flakes. Mix well to incorporate.

Remove from heat and garnish with freshly chopped basil before serving hot.