In a large deep skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to gently bubble.

Add the minced garlic, sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 60 to 90 seconds until the garlic becomes fragrant and lightly golden, being careful not to let it burn.

Pour in the vegetable broth and heavy cream. Whisk gently to combine with the aromatics. Bring the mixture to a gentle simmer over medium-low heat.

Add the refrigerated fresh cheese tortellini directly into the simmering sauce. Stir gently so the tortellini is submerged. Simmer gently uncovered for 3 to 4 minutes (or 5 to 6 minutes if using frozen tortellini) until the pasta is tender and cooked through, naturally thickening the cream sauce with its starches.

Stir in the fresh baby spinach leaves by handfuls, gently tossing until the spinach wilts into the creamy sauce (about 1 to 2 minutes).

Remove the skillet from heat. Stir in the freshly grated Parmigiano-Reggiano cheese until completely melted, creating a glossy, velvety consistency. Season with sea salt and cracked black pepper to taste. Garnish generously with fresh torn basil and extra shaved parmesan, then serve immediately.