Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen. Once cooked, drain the tortellini in a colander and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to create a roux. This will help thicken the sauce.
Slowly pour in the heavy cream while whisking continuously to prevent lumps from forming. Continue to cook for about 2-3 minutes, allowing the sauce to thicken slightly.
Add the salt and grated Parmesan cheese to the sauce, stirring until the cheese is fully melted and the sauce is creamy.
Stir in the thinly sliced baby spinach and sun-dried tomatoes. Cook for an additional 1-2 minutes, just until the spinach wilts.
Gently fold the cooked tortellini into the sauce, ensuring each piece is well-coated. Cook for another minute to heat everything through.
Serve the Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes immediately, garnished with extra Parmesan cheese if desired. Enjoy your delightful meal!
