In a large skillet, heat 2 tablespoons of olive or avocado oil over medium heat for 1-2 minutes until it shimmers.

Add 2 diced shallots and 2 minced garlic cloves to the skillet, sautéing for about 3 minutes until translucent and fragrant.

Introduce 2 cups of cherry or grape tomatoes to the pan, cooking them for approximately 10 minutes until they burst open.

Stir in 1 tablespoon of tomato paste, ½ cup of roasted red peppers, ½ teaspoon of salt, 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, and ⅛ teaspoon of black pepper.

Reduce the heat slightly and pour in 1 cup of heavy cream, stirring gently and allowing to simmer for 2-3 minutes until thickened.

Fold in ¾ cup of grated Parmesan cheese, 3 cups of cooked cheese tortellini, and 2 cups of chopped spinach until combined.

Sprinkle remaining Parmesan on top and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil if desired.