Bring a large pot of salted water to a boil.
Add the chicken tortellini and cook according to package instructions.
In a separate pan, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Pour in the chicken broth and bring to a simmer.
Add halved cherry tomatoes, cooking for about 3 minutes.
Stir in the fresh spinach and let it wilt.
Season with Italian seasoning, salt, and pepper.
Drain the tortellini and add it to the sauce.
Toss gently to combine and heat through.