Prepare the flavor base: In a large pot, heat olive oil over medium heat. Add garlic, sun-dried tomatoes (with their oil), Italian seasoning, and red pepper flakes. Cook for 3-4 minutes until garlic is tender and fragrant.

Make the roux: Add flour to the pot and cook for 3 minutes, stirring constantly to form a roux.

Add liquid ingredients: Pour in the vegetable broth and bring to a boil. Let the mixture simmer for 3-5 minutes until thickened.

Cook tortellini: Add the tortellini and a pinch of salt. Stir until the tortellini is well coated in the sauce.

Finish the dish: Turn off the heat and stir in the heavy cream, grated Parmigiano, and fresh spinach until the spinach is wilted and the cheese is melted.

Season and serve: Season with salt and pepper to taste, and serve hot!