Bring a large pot of salted water to a boil over high heat. Add your cheese tortellini and cook according to the package instructions until they are al dente, usually around 3 to 5 minutes. Once cooked, reserve a cup of the pasta water for later, then drain the tortellini and set aside in a large bowl.

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and minced garlic, sautéing for about 3 to 4 minutes until the mushrooms are golden brown and tender.

Reduce the heat to low and pour in 1 cup of heavy cream, stirring well to combine with the sautéed mushrooms. Allow the mixture to simmer gently for about 2 minutes, letting it thicken slightly.

Add the drained tortellini into the skillet with the creamy sauce, gently folding to coat the pasta evenly. Cook for an additional minute to ensure the tortellini are heated through.

Fold in a generous amount of fresh spinach and ½ cup of grated Parmesan cheese, stirring until the spinach wilts, which should take about 2 minutes.

Taste your dish and season with salt and pepper according to your preference. Serve the creamy tortellini in bowls, garnishing with extra Parmesan if desired.