Bring a pot of salted water to a boil and cook the tortellini according to package instructions, typically around 3-5 minutes until they float. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant and lightly golden.

Pour in the heavy cream and stir gently. Bring it to a simmer, allowing the cream to thicken slightly.

Toss in the spinach and cook for about 2 minutes, stirring occasionally, until it wilts.

Sprinkle in the grated Parmesan cheese; stir until melted and well combined.

Gently fold the cooked tortellini into the skillet, coating them in the creamy sauce.

Finish by seasoning with salt and pepper to taste.