Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes. Reserve about half a cup of the pasta water, drain the tortellini and set aside.

In a large non-stick skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, stirring frequently for 3-4 minutes, until tender.

Pour in the heavy cream and reduce to low heat. Let it simmer for 2 minutes, stirring occasionally to thicken.

Fold the drained tortellini into the skillet, gently stirring to coat with the sauce. Add reserved pasta water for a silkier texture if needed. Cook for another 1-2 minutes.

Add fresh spinach and grated Parmesan, cooking for 2 minutes until spinach wilts and cheese melts.

Season with salt and pepper to taste, serve immediately garnished with more Parmesan if desired.