In a large pot of salted boiling water, cook the tortellini according to the package directions. Once cooked, drain and set aside.

In a small bowl, whisk together the heavy cream and flour. Set aside.

In a large skillet over medium heat, heat the olive oil. Add the garlic and cook until fragrant, around 30 seconds to 1 minute. Add the tomatoes, spinach, basil, oregano, thyme and red pepper flakes. Add the salt and pepper to taste. Cook and stir on occasion until the spinach starts to wilt, about 2 minutes.

Gradually add the cream and flour mixture the sauce pan. Stir to combine. Add the 1/4 cup parmesan cheese, stirring constantly until slightly thickened. Stir in the tortellini and gently toss to combine.

Serve with grated parmesan cheese on top.

Enjoy!