Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
Cook for 3-4 minutes or until garlic is tender and fragrant.
Add flour and cook for 3 minutes to create a roux.
Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
If it's too dry, add more vegetable broth, cream or milk as desired.
Season with salt and pepper to taste.
