Start by placing a large skillet over medium heat. Add the extra virgin olive oil, allowing it a moment to warm up. This step is crucial for infusing the oil with flavor and ensuring your garlic doesn’t stick.

Once the oil is hot, add in the finely chopped garlic. Sauté for about 1-2 minutes until it’s fragrant. Keep a close eye; you don’t want it to burn!

Next, pour the can of petite diced tomatoes into the skillet. Stir well to combine and let the mixture simmer for about five minutes. This allows the tomatoes to break down and mingle with the garlic for a robust base.

Now it's time for the star of the show! Add the cheese-filled tortellini. Pour in enough water to just cover the pasta. Bring the mixture to a gentle boil, and cook according to package instructions, usually about 7-10 minutes.

Once the tortellini is tender, toss in the chopped spinach. Stir it in gently, letting it wilt down into the mixture. This should take 2-3 minutes. The vibrant green color will brighten up your dish.

Lower the heat, then add the heavy cream, mixed Italian herbs, sea salt, and black pepper. Stir everything together, allowing the sauce to thicken slightly, about 3-5 minutes. Adjust salt and pepper to taste.

Finally, add the freshly grated Parmesan cheese and chopped basil, stirring until the cheese is melted and combined. Your dish is ready to serve!