In a large pot of salted boiling water, cook the cheese tortellini according to package instructions until al dente. This usually takes about 3-5 minutes.

Carefully drain the cooked tortellini and let them sit briefly so they don't become too soggy.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.

Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.

Pour in the heavy cream, then add the grated Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper. Stir until the cheese melts and the sauce is smooth.

Add the cooked tortellini to the skillet and toss until well coated with the creamy sauce.

Serve immediately, garnished with fresh basil if desired.