Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.

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

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly.

Add the cooked tortellini to the sauce and gently toss to coat. Cook for an additional 2 minutes to heat through.

Serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.