Finely mince the garlic and place it in a large skillet with olive oil. Sauté over medium heat for approximately one minute, allowing the garlic to release its aroma and turn lightly golden.
Incorporate the canned petite diced tomatoes, including their juices, into the skillet. Add the dried basil, dried oregano, and freshly cracked pepper. Stir occasionally, cooking until the tomato mixture is thoroughly heated.
Cut the cream cheese into small portions and add it to the skillet. Stir continuously to ensure the cheese melts smoothly into the tomato base. A whisk may be used to achieve a velvety consistency if required.
In a separate pot, bring water to a boil. Add the frozen tortellini and cook according to package guidelines, generally about three minutes, or until they float to the surface. Drain well in a colander.
While the tortellini drain, chop the fresh spinach into bite-sized pieces. Stir the spinach into the sauce, allowing the residual heat to wilt it evenly.
Add the drained tortellini to the skillet, combining them with the creamy tomato-spinach sauce. Stir gently to coat the pasta thoroughly.
Sprinkle the grated Parmesan over the mixture, stirring until evenly distributed. Adjust seasoning or salt to taste. Serve promptly for optimal flavor and texture.
