Bring a large pot of salted water to a rolling boil. Add 2 cups of tortellini and cook according to package instructions, about 4-5 minutes. Drain and set aside.

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Add 1 cup of diced tomatoes to the skillet and cook for 4-5 minutes until softened.

Stir in 1 cup of fresh spinach and cook until wilted, about 2-3 minutes.

Reduce heat to low and add ½ cup of heavy cream, stirring to combine. Cook for an additional 2-3 minutes.

Add the drained tortellini and 2 tablespoons of grated Parmesan cheese to the skillet. Toss to coat and cook for about 3 minutes.

Season with salt and pepper to taste and serve warm.