In a large pot, bring salted water to a rolling boil over high heat. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in chopped sun-dried tomatoes and cook for 2-3 minutes, allowing the tomatoes to soften.

Add fresh spinach and Italian seasoning to the skillet. Cook for about 2-3 minutes until spinach wilts.

Pour in heavy cream, bringing it to a gentle simmer. Add grated Parmesan cheese, stirring until it melts.

Combine cooked tortellini into the skillet, tossing it in the creamy sauce. Add optional red pepper flakes.

Garnish with freshly chopped basil and serve hot.