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Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.
Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
Add the chicken stock and tomato paste. Stir for 1 minute.
Add the cream, parmesan and pepper. Bring to a simmer.
Add the spinach, stir until just wilted.
Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
Reduce the heat to low, cover and cook for 2 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
Remove from the heat, stir through the parmesan and serve.
Top with extra parmesan and the Italian chilli oil, if using.