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Grab a nice big skillet and warm the olive oil over medium heat.
Add the minced garlic and sauté for about a minute until fragrant.
Add the refrigerated cheese tortellini to the skillet and cook according to package directions until tender.
Pour in the heavy cream and sprinkle in the grated Parmesan cheese, stirring to combine.
Let the mixture simmer for about 2-3 minutes until it thickens into a creamy sauce.
Toss in the fresh spinach and stir until wilted, about 1-2 minutes.
Stir in the fresh lemon juice and season with salt and pepper to taste.
Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.