Bring a large pot of water to a boil and cook tortellini according to package instructions. In a large skillet over medium-low heat, add the olive oil, garlic and red pepper flakes – sauté for 2 minutes until fragrant. Raise heat to medium and add the mushrooms and onion. Cook for 4 minutes until tender, stirring as they cook. Add tomatoes and sauté for 2 minutes. Add spinach to the pan and cover with a lid; reduce the heat to low and simmer for 3 minutes until spinach has wilted. Pour in broth and season with salt and pepper – stir to combine. Add tortellini to the skillet and gently stir. Divide among bowls to serve.
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