Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (3-5 minutes). Reserve a cup of pasta water, then drain.

Sauté the Aromatics: In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sliced fresh mushrooms, sautéing for 3-4 minutes until tender.

Create the Cream Sauce: Pour in 1 cup of heavy cream, stirring to combine. Simmer gently for 2 minutes until it starts to thicken.

Combine Tortellini and Spinach: Fold in the drained tortellini and 4 cups of fresh spinach. Cook for another 2-3 minutes until the spinach wilts.

Add Parmesan and Season: Stir in ½ cup of grated Parmesan cheese and season with salt and pepper. Mix until the cheese melts.

Serve Immediately: Remove from heat and serve right away, garnishing with extra Parmesan if desired.