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Bring a pot of salted water to a boil.
Cook tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Toss in cherry tomatoes,sun-dried tomatoes, red pepper flakes,onion powder, paprika,italian seasoning, parsley, oregano, salt, and black pepper. Sauté for 3-5 minutes until tomatoes soften and release their juices.
Pour in broth and let it simmer for 2 minutes to deepen the flavors.
Stir in heavy cream and butter, allowing the sauce to thicken slightly.
Add the cooked tortellini to the sauce, tossing gently to coat.
Stir in grated Parmesan cheese and fresh spinach or basil (if using). Let it cook for 1-2 minutes until the greens wilt.
Plate the tortellini and garnish with extra Parmesan and fresh basil.
Serve warm with garlic bread or a side salad.