In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.

Pour in 6 cups of chicken broth or vegetable broth. Stir in 1 teaspoon each of dried oregano, basil, and thyme. Bring to a gentle boil, then let it simmer for 5-7 minutes.

Add 12 ounces of cheese tortellini to the simmering broth. Cook according to package instructions, about 4-5 minutes, until tender yet al dente.

Once the tortellini are cooked, add 4 cups of baby spinach and stir gently for about 1-2 minutes until wilted.

Reduce heat to low and pour in 1 cup of heavy cream, stirring to integrate. Let sit on heat for 2 minutes.

Season with salt and pepper to taste, ladle into bowls, and top with freshly grated Parmesan cheese, if desired.