Bring a large pot of salted water to a boil over high heat. Once boiling, add your cheese tortellini and cook according to package instructions, usually about 3–4 minutes for fresh or 6–7 minutes for frozen. Reserve a cup of pasta water, then drain the tortellini in a colander.

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add minced garlic and sliced mushrooms, stirring them together. Sauté for about 3–4 minutes, until the mushrooms are tender and golden.

Pour in 1 cup of heavy cream into the skillet with the sautéed garlic and mushrooms. Bring the mixture to a gentle simmer, stirring frequently for about 2 minutes.

Once your sauce is ready, gently add the drained tortellini to the skillet, tossing them carefully to coat in the creamy mixture. Pour in a splash of the reserved pasta water to reach your desired sauce consistency.

Fold in 3 cups of fresh spinach and ½ cup of grated Parmesan cheese into the skillet. Cook for another 2 minutes, until the spinach wilts and the cheese melts into the sauce.

Taste the mixture and adjust seasoning with salt and pepper as desired. Serve hot.