Preparation Steps

• Cook tortellini according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
• Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes.
• Pour in the chicken broth and bring to a simmer. Let it reduce slightly for about 3-4 minutes.
• Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
• Add the fresh spinach and cook until wilted, about 2 minutes. Stir in the grated Parmesan cheese until melted and incorporated into the sauce.
• Season with salt and black pepper to taste.
• Add the cooked tortellini to the sauce and toss to coat. Serve immediately.