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Cook the tortellini according to the package instructions – fresh tortellini cooks much quicker than dried. Drain (do not rinse) and set aside if it finishes cooking before sauce is done.
While the tortellini is cooking, cook the ground beef, onion and garlic in a large skillet until the ground beef is no longer pink and is lightly browned, breaking the ground beef into small pieces as you stir and it cooks.
Then, add the butter and flour to the ground beef and stir to combine.
Add the heavy cream, tomatoes, spinach, fresh basil, Italian seasoning salt and pepper and parmesan cheese and bring to a boil.
Once boiling, reduce heat to medium-low and cook for 5-6 minutes or until the sauce has thickened slightly.
Add the cooked tortellini to the sauce and stir to coat.
Serve immediately with a sprinkle of fresh parmesan cheese and chopped fresh basil.