Step 1

Cook the tortellini according to the package instructions – fresh tortellini cooks much quicker than dried. Drain and set aside if it finishes cooking before sauce is done.

Step 2

While the tortellini is cooking, melt the butter in a large stockpot over medium-high heat.

Step 3

Add garlic and onion and cook until onion is soft, about 1-2 minutes.

Step 4

Add flour and cook for 1 minute.

Step 5

Add heavy cream and whisk to combine. Then cook until the mixture just barely begins to thicken.

Step 6

Add tomatoes, spinach, Italian seasoning salt and pepper and parmesan cheese and cook for 3-5 minutes or until the sauce has thickened slightly.

Step 7

Drain the tortellini, add it to the pot, and stir until coated with sauce.

Step 8

Serve immediately with a sprinkle of fresh parmesan cheese and chopped fresh basil.