In a large pot of salted boiling water, cook the tortellini according to the package instructions for about 5-7 minutes. Reserve about 1/2 cup of the pasta water and drain the tortellini.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.

Stir in the spinach and cherry tomatoes. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.

Lower the heat and pour in the heavy cream. Stir everything together, allowing it to simmer gently for about 2 minutes until the cream thickens slightly.

Add the grated Parmesan cheese and the cooked tortellini to the skillet. Toss everything together to coat in the creamy sauce, adding reserved pasta water if the sauce is too thick.

Season with salt and pepper to taste. Garnish with fresh basil and more Parmesan cheese if desired. Serve and enjoy!