Cook the Tortellini:

1. Start by boiling a large pot of water seasoned with salt.
2. Cook the tortellini according to the package instructions, usually 4-5 minutes for fresh tortellini. Drain and set aside.

Make the Creamy Sauce:

1. In the same pot (to reduce cleanup), combine the cream cheese and chicken or vegetable stock over medium heat.
2. Keep stirring until the cream cheese transforms into a silky, smooth sauce.

Add the Spinach:

1. Gradually stir in the baby spinach leaves.
2. Cook for 2-3 minutes until the spinach wilts and integrates into the creamy sauce.

Combine with Tortellini:

1. Add the cooked tortellini back into the pot and gently toss to coat the pasta evenly in the sauce.

Add Cheese:

1. Sprinkle the shredded Colby Jack or mozzarella cheese over the tortellini and stir until it melts and becomes gooey, adding richness to the dish.

Serve:

1. Serve hot and enjoy!
2. You can garnish with extra cheese or fresh herbs like parsley if desired.