Boil a large pot of salted water, add tortelloni + cook 3-4 min until tortelloni float + are al dente, then drain + return to pot

Meanwhile, heat 1 tbsp oil in large skillet over med-high; sauté half the spinach + salt/pep 1-2 min until wilted; add remaining spinach + cook 1-2 min more until all spinach is wilted; stir in container of sauce + simmer 1-2 min

Toss tortelloni with spinach herb cream then divide between plates—perfetto!