In a heavy-bottomed pot, heat olive oil over medium heat. Add garlic, sun-dried tomatoes (with oil), Italian seasoning, and red pepper flakes. Sauté for 3–4 minutes until fragrant.
2 tbsp olive oil, 6 garlic cloves, 1 tsp Italian seasoning, pinch of red pepper flakes, ½ cup sun-dried tomatoes in oil
Stir in flour and cook another 2–3 minutes to create a roux.
2 tbsp flour
Pour in vegetable broth and bring to a boil. Let it simmer and thicken for 3–5 minutes.
2 cups vegetable broth
Add cheese tortellini and a pinch of salt. Stir and cook until the tortellini is tender.
20 oz fresh cheese tortellini, salt and pepper to taste
Turn off heat and stir in cream, Parmigiano, and spinach until wilted. Adjust seasoning as needed. Serve hot!
2 cups fresh spinach, 1 cup parmigiano, ½ cup cream
