Cooking this dish is as much about the process as it is about the result. Here’s how you can make it happen:

1. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for about 5 minutes to allow the flavors to meld.
4. Stir in the Italian seasoning, salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.
5. Add the spinach and cook until wilted, about 2-3 minutes. This step reminds me of watching the bright green leaves transform, a little magic in the kitchen.
6. Combine the cooked tortellini with the creamy sauce, ensuring each piece is coated. Stir in the Parmesan cheese until melted and integrated.
7. Serve immediately, garnished with a sprinkle of extra Parmesan if desired.

Remember, cooking is all about intuition. If the sauce feels too thick, a splash of pasta water can bring it to the perfect consistency. It’s a trick I picked up from countless hours spent cooking with my abuela.