Step 1

In a large skillet over medium heat, heat olive oil. Add garlic and cook for about 2 minutes, stirring every so often to make sure garlic doesn't burn.

Step 2

Whisk together chicken stock/broth and corn starch, then add mixture to the pan. Add cream and stir to combine.

Step 3

Increase heat to medium high and bring to a boil (about 3-4 minutes). Sauce should thicken slightly.

Step 4

Reduce heat to low and add Asiago and Parmesan cheeses and 1/4 tsp salt. It works best to use a whisk and continue to whisk sauce until cheese is completely melted. If sauce, clumps at all, add a splash of chicken stock to thin it out.

Step 5

Add tortellini and spinach. It will seem like A LOT of spinach but it will cook WAY down, don't worry! With a large spoon stir tortellini and spinach until spinach cooks down and tortellini is heated through and cooked to al dente--about 5-6 minutes.

Step 6

Taste and season with salt, if needed. ((some tortellini filling is already a bit salty, so make sure you taste it before you add any more salt to the dish)). Serve immediately with lots of fresh ground pepper, red pepper flakes and basil, if you like!