Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the cheese tortellini and cook according to the package instructions, typically around 3-5 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and 1 cup of chicken broth into the skillet, stir to combine, and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens.

Incorporate ½ cup of chopped sun-dried tomatoes and 2 cups of fresh spinach into the sauce. Cook for an additional 2-3 minutes until the spinach wilts.

Gently add the cooked tortellini to the skillet. Toss and coat them evenly with the sauce, cooking for another minute.

Stir in ½ cup of grated Parmesan cheese, allowing it to melt and enhance the creaminess. Season with salt and freshly cracked black pepper to taste.

Serve hot, garnished with fresh basil for an aromatic burst.