In a large deep skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and sauté for 3 minutes until translucent and soft. Stir in the minced garlic, halved cherry tomatoes, Italian seasoning, and red pepper flakes, cooking for 60 seconds until fragrant.

Pour in the crushed San Marzano tomatoes and vegetable broth. Stir to combine, bring the sauce to a gentle rolling simmer, and season with sea salt and freshly cracked black pepper.

Add the uncooked fresh cheese tortellini directly into the simmering sauce. Gently stir to ensure all tortellini are submerged in the liquid.

Cover the skillet with a lid, reduce heat to medium-low, and simmer for 5 to 7 minutes (or according to package instructions) until the tortellini are plump, tender, and cooked through.

Remove the lid and turn heat to low. Stir in the heavy cream, folding gently until the sauce transforms into a silky, luscious pink blush sauce.

Add the baby spinach leaves in handfuls, folding gently for 1 to 2 minutes until just wilted. Stir in half of the grated Parmigiano-Reggiano.

Top the skillet with shredded mozzarella and the remaining parmesan. Cover for 2 minutes (or place under the oven broiler for 2 minutes) until the cheese is melted and bubbling.

Garnish generously with fresh basil ribbons and serve immediately while hot with crusty garlic bread!