Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Add the cherry tomatoes and cook for 3-4 minutes until they start to soften.

Pour in the vegetable broth and heavy cream, stirring to combine. Bring to a simmer.

Stir in the spinach and cook until wilted, about 2 minutes.

Add the parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is creamy.

Season with salt and pepper to taste.

Add the cooked tortellini to the sauce, tossing to coat evenly. Cook for an additional 2 minutes to heat through.

Serve immediately, garnished with extra parmesan if desired.