Boil a large pot of salted water over high heat, add the cheese tortellini, and cook according to the package instructions for 3–5 minutes until they float to the surface and are tender. Drain and set aside.

Melt unsalted butter in a large skillet over medium heat. Whisk in the flour, garlic powder, and onion powder, stirring for 30 seconds until fragrant, creating a roux.

Gradually pour in milk and heavy cream, whisking to prevent lumps. Increase heat to bring to a gentle simmer for 2–3 minutes until it thickens and bubbles.

Add crushed tomatoes to the skillet, stir well, and simmer for about 5 minutes, stirring occasionally, until heated through.

Toss in spinach and stir gently until wilted, about 2 minutes. Keep the heat low to avoid overcooking the spinach.

Sprinkle in Parmesan cheese and stir until melted. Optionally add red pepper flakes for spice.

Fold the cooked tortellini into the sauce, cooking on low for an additional minute to warm everything through.