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Bring a large pot of salted water to a boil. Add the tortellini and cook for one minute less than the package directions specify. This will ensure the tortellini doesn’t get soggy when adding it to the skillet. Drain and set aside.
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat.
Add the onion to the skillet and sauté for about 5 minutes until the onion becomes translucent.
Add the diced bell pepper, zucchini, and minced garlic to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the halved cherry tomatoes and Italian seasoning and cook for another 4 minutes until the tomatoes start to soften.
Add the sauce and spinach to the skillet and continue to cook for 1-2 minutes until the spinach is wilted.
Add the cooked tortellini and continue to cook for another 2-3 minutes until everything is heated through.
Sprinkle grated Parmesan cheese over the top and season with salt to taste.