Heat a large skillet over medium-high heat. Add 2 tablespoons oil from the jarred sun-dried tomatoes, 1 cup sun-dried tomatoes, and 2 teaspoons minced garlic. Cook for 1-2 minutes until fragrant.

Add 2 tablespoons all-purpose flour, 2 teaspoons Italian seasoning, and 1 teaspoon paprika. Stir into the tomato mixture to create a roux.

Whisk in the 2 cups chicken broth and bring the mixture to a boil. Simmer the sauce for 3-5 minutes until it starts to thicken.

Add 1 (18-ounce) package refrigerated cheese tortellini and stir to coat them in the sauce. Simmer for 3-5 minutes to cook the tortellini.

Turn off the heat and add 1 cup heavy cream, 2 cups chopped fresh spinach, and ½ cup grated parmesan cheese. Stir and heat until the spinach wilts.

Season to taste with salt and pepper, if needed. Garnish with red pepper flakes, and enjoy!