Begin by boiling the cheese tortellini according to the package instructions. Drain it well but save some pasta water.

In a large skillet over medium heat, add olive oil and sauté minced garlic along with sliced mushrooms for about 3–4 minutes.

Pour in the heavy cream and allow it to simmer for about 2 minutes.

Drain the cooked tortellini and add it directly into the skillet with the creamy mixture. Toss everything together.

Stir in the fresh spinach and grated Parmesan cheese. Cook for an additional 2 minutes until the spinach wilts down.

Season your creamy tortellini with salt and pepper to taste.