1-Begin by preparing your ingredients: Measure out everything and mince the garlic cloves to keep things moving smoothly. If you’re opting for substitutions like onions instead of garlic, have them ready now to fit your dietary needs.

2-Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the 6 minced garlic cloves and sauté until fragrant, about 1 minute, then stir in the ½ cup of sun-dried tomatoes and 1 teaspoon of Italian seasoning for extra flavor. At this point, you can add a pinch of red pepper flakes if you want a bit of heat.

3-Now, mix in 2 tablespoons of all-purpose or self-rising flour with the aromatics to create the sauce base, cooking for another minute until it thickens slightly. Pour in 2 cups of vegetable broth and bring it to a boil, stirring occasionally to ensure it’s smooth.

4-Once the broth is boiling, stir in 20 ounces of fresh cheese tortellini along with a pinch of salt. Let it cook according to the package instructions, usually about 5-7 minutes, until the tortellini is tender.

5-Turn off the heat and fold in ½ cup of heavy cream, 1 cup of grated Parmigiano cheese, and 2 cups of fresh spinach, stirring until the spinach wilts and everything blends together. Season with salt and pepper to taste, and if the sauce seems too thick, add a splash of extra broth, milk, heavy cream, or up to 4 ounces of cream cheese to get it just right.