In a large pot, bring salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to the package instructions, usually around 3-5 minutes, until they are al dente. Once cooked, gently drain the tortellini in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add minced garlic and sauté for about 1 minute until fragrant and golden.

Stir in 1 cup of chopped sun-dried tomatoes and continue cooking for another 2-3 minutes, allowing the tomatoes to soften.

Fold in 2 cups of fresh spinach along with 1 teaspoon of Italian seasoning. Cook for about 2-3 minutes until the spinach wilts down.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir continuously and add 1 cup of grated Parmesan cheese until it melts into a silky sauce.

Add the cooked tortellini to the skillet, tossing gently to coat each piece in the creamy sauce. If desired, sprinkle in ½ teaspoon of red pepper flakes.

Remove from heat and garnish with freshly chopped basil. Serve immediately.