Begin by mincing the garlic and adding it to a large skillet with olive oil. Sauté over medium heat for about one minute, just until the garlic becomes aromatic and golden.

Stir in the diced tomatoes (including their juices), dried basil, oregano, and freshly cracked pepper into the skillet. Allow the mixture to cook, stirring occasionally, until the tomatoes are heated through.

Cut the cream cheese into small chunks and add it to the skillet. Stir continuously, ensuring the cream cheese melts into the tomato mixture to create a smooth, creamy sauce. A whisk can be used to help smooth the texture if necessary.

While preparing the sauce, bring a large pot of water to a boil. Add the frozen tortellini and cook according to the package instructions, typically for around three minutes, or until the tortellini rises to the surface. Drain the tortellini in a colander.

As the tortellini drains, chop the spinach into bite-sized pieces. Add the spinach to the skillet, stirring to incorporate it into the sauce. The heat from the skillet will wilt the spinach.

Once the spinach has wilted, add the drained tortellini to the skillet. Stir well to combine the tortellini with the creamy tomato sauce.

Finish by sprinkling the grated Parmesan over the top, stirring to evenly distribute it throughout the dish. Taste the mixture and adjust seasonings or salt as desired. Serve immediately and enjoy!