Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook for about 3-5 minutes until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.

Pour in heavy cream and reduce heat to a gentle simmer. Stir continuously for about 3 minutes until bubbly.

Gradually add in Parmesan cheese while stirring until melted and smooth.

Add the fresh spinach and cook for 2-3 minutes until wilted.

Fold in the cooked tortellini and cook for an additional 1-2 minutes. Season with salt and pepper.

Serve immediately, topping with extra Parmesan and red pepper flakes if desired.