Preheat your oven to 350°F (175°C) if you plan to roast cherry tomatoes later. Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions until they float, usually about 3-5 minutes.

While the tortellini cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for about 3-4 minutes until the spinach wilts and the tomatoes begin to soften.

Once the tortellini is cooked, drain it and add it to the skillet with the sautéed spinach and tomatoes. Toss everything together and let it cook for an additional minute on low heat.

Season with salt and freshly ground black pepper to taste. Top with freshly grated Parmesan cheese and torn basil leaves. Serve warm.