Heat olive oil in dutch oven over med high heat.
Cook garlic for 30 seconds, stirring constantly.
Stir in wine, broth and Italian Seasoning.
Bring to a boil.
Add tortellini and cook for 4 minutes.
Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
Add butter and Parsley.
This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
Garnish with cheese -- and serve with crusty bread!