Begin by bringing a large pot of salted water to a rolling boil. Add 1 cup of tortellini and cook according to the package instructions, usually about 3–5 minutes, until they are tender and float to the surface. Once cooked, drain and set the tortellini aside while preparing the sauce, ensuring to hold onto that lovely pasta water for later, if needed.

In a large skillet over medium heat, add 1–2 tablespoons of olive oil and allow it to warm for about 30 seconds. Then, toss in 1 teaspoon of minced garlic and sauté for 1–2 minutes, stirring continuously until aromatic and golden, but not browned.

Next, add 1 cup of halved cherry tomatoes to the skillet, sautéing them for 3–4 minutes until they soften and release their juices.

Stir in 2 cups of fresh spinach and cook for another 2–3 minutes, until the leaves are wilted and bright green.

Pour in ½ cup of heavy cream and bring the mixture to a gentle simmer over medium-low heat, stirring continuously for about 2 minutes.

Add the cooked tortellini back into the skillet, gently tossing everything together to ensure the tortellini is evenly coated in the creamy sauce.

Finally, sprinkle 2 tablespoons of freshly grated Parmesan cheese, along with salt and pepper to taste, into the skillet. Give everything a final toss for about 1 minute to blend the flavors together.