Heat olive oil and sun-dried tomato oil in a large pot over medium heat.
Add garlic, Italian seasoning, and red pepper flakes. Cook about 2 minutes until fragrant.
Stir in sun-dried tomatoes, wine, and flour. Simmer 1–2 minutes.
Add butter and stir until melted.
Slowly pour in chicken broth and bring to a gentle boil.
Add tortellini and cook 3–4 minutes until tender.
Stir in heavy cream, parmesan, and spinach until creamy and spinach wilts.
Season with salt and pepper and serve.
