Heat a large skillet over medium heat and add the butter. When melted, add the minced garlic and sauté, stirring constantly, until fragrant, about 1 minute.
Add the tomato paste, tomato sauce, heavy cream, and Italian seasoning to the skillet; whisk or stir until the sauce is smooth and combined.
Stir in the refrigerated tortellini (do not pre-boil). Reduce heat to medium-low, cover the skillet, and cook for 5 minutes.
Check the tortellini; if still firm, continue to cook, covered, for a few more minutes until tender. If the sauce becomes too thick, stir in a splash of cream or a little broth to loosen it.
Season the dish with salt and pepper to taste, then serve immediately topped with plenty of freshly grated Parmesan cheese.
