Bring a large pot of salted water to a boil. Add the 8 oz of cheese tortellini and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini, until they float to the surface and are tender. Once done, drain them in a colander and set aside.
While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Add 1 cup of fresh spinach to the skillet with the mushrooms and stir until the spinach wilts down, which should take 2-3 minutes. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the cream to thicken slightly.
Stir in 1/2 cup grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Season with salt and freshly ground pepper to taste. Feel free to adjust the seasoning, as cheese can sometimes add saltiness.
Add the drained tortellini to the skillet with the creamy mushroom spinach sauce. Gently toss everything together until the tortellini is fully coated with the sauce and heated through, about 1-2 minutes.
Serve your Creamy Mushroom Spinach Tortellini immediately, garnished with extra Parmesan or fresh herbs if desired. It pairs beautifully with a crisp green salad or crusty bread.
