Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta.
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