Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
Cook for 3-4 minutes or until garlic is tender and fragrant.
Add flour and cook for 3 minutes to create a roux.
Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
If it's too dry and you want it more saucy, add a little more chicken stock or even an extra splash of milk or heavy cream. You could even add 4oz of cream cheese if you wanted it extra creamy.
Season with salt and pepper to taste.
