Step 1: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the tortellini. Set aside.
Step 2: While the tortellini cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Step 3: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing their flavors to release and deepen.
Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly. Season with red pepper flakes (if using), salt, and black pepper to taste.
Step 5: Add the cooked tortellini directly to the creamy sauce. Toss gently to coat every piece. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
Step 6: Stir in the fresh spinach. Cook for another 1-2 minutes, or until the spinach has just wilted and turned vibrant green.
Step 7: Remove from heat and stir in the grated Parmesan cheese. The residual heat will melt the cheese, creating an even silkier sauce.
Step 8: Garnish with fresh basil or parsley and an additional sprinkle of Parmesan cheese. Serve hot and enjoy immediately.