Heat a large skillet over medium-high heat. Add the oil from the jar of sundried tomatoes, the drained and chopped sundried tomatoes, and the garlic. Cook for about 2 minutes, or until fragrant.

Add the flour, Italian seasoning, and red pepper flakes and stir until combined.

Add the chicken broth and whisk until fully combined, then bring to a boil. Let simmer for 3-5 minutes to allow the sauce to thicken.

Add the tortellini and simmer for 3-5 minutes, stirring occasionally, allowing the tortellini to cook.

Turn off the heat and add the heavy cream, parmesan cheese, and spinach. Stir until the spinach is wilted.

Season with salt and pepper to taste, and additional parmesan cheese if desired.