Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender. Drain and set aside to keep them warm.

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 2 cloves of minced garlic to the skillet. Sauté until fragrant, about 1-2 minutes.

Pour in 1 cup of heavy cream, stirring it into the garlic and oil mixture. Simmer for 3-4 minutes.

Toss in 1 cup of spinach and cook until wilted, stirring frequently.

Stir in 1/2 cup of grated Parmesan cheese until melted and well combined.

Add the cooked tortellini to the skillet, stirring gently to coat them in the creamy sauce.

Finally, season the dish with salt and pepper according to your taste preferences.