Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.

Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside.

While tortellini cooks, continue recipe.

Core tomato and cut into 1/2" dice.

Tear spinach into smaller pieces.

Halve and peel onion. Cut halves into 1/4" dice.

In a mixing bowl, combine tomatoes, half the pesto (reserve remaining for sauce), 1/3 the minced garlic and parsley (reserve remaining for panko and sauce), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add half the remaining minced garlic and parsley (reserve remaining for sauce) and panko to hot pan. Stir often until panko is lightly browned and fragrant, 30-60 seconds.

Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve.

Return pan used to toast panko to medium-high heat and add 4 tsp. olive oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.

Add remaining minced garlic and parsley and stir often until fragrant, 30-60 seconds.

Add spinach and stir occasionally until tender and wilted, 1-2 minutes.

Add cream base, remaining pesto, 1/4 tsp. salt, a pinch of pepper, half the cheese (reserve remaining for garnish), red pepper flakes (to taste), and tortellini. Stir until combined and cheese is melted, 30-60 seconds.

If sauce is too thick, add reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping tortellini with bruschetta, remaining cheese, and toasted panko. Bon appétit!