Bring a pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and toss with a splash of olive oil to keep the pasta from sticking together. This step also gives the tortellini a light, flavorful coat.

Melt butter in a deep skillet over medium heat. Add minced garlic and stir until fragrant (about a minute). Then, whisk in the flour and cook for another minute to make a roux. This step ensures the sauce gets its creamy thick texture. 🧈🧄

While whisking, slowly pour in the milk and heavy cream. Keep stirring until the mixture starts to simmer and thicken. The key here is to whisk continuously to avoid any lumps. 🥛

Stir in the diced tomatoes, chopped spinach, fresh basil, and oregano. Add salt and pepper to taste. The fresh elements bring vibrant colors and bold flavors to the sauce, making it even more irresistible. 🌿🍅

Add the cooked tortellini to the skillet and toss it gently to coat it in the creamy sauce. If the sauce feels too thick, add a bit of reserved pasta water or milk to thin it out to your liking. 🍝

Serve the tortellini warm, garnished with extra Parmesan and a pinch of red pepper flakes for those who enjoy a bit of heat. Trust me, this final touch takes it to the next level!