Prepare the tortellini per package instructions.
In a large stainless steel pan, heat the onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes). Add the garlic and allow to cook for 1 minute. Continue to allow the tomato mixture to simmer.
Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin, and dried basil and allow to simmer for 5 minutes.
Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If the tomato mixture becomes too dry, you can add water ¼ cup at a time as needed to wilt the spinach.
Once the spinach is wilted, in a small bowl, mix flour, milk, and cream together and whisk with a fork. Once well blended, add to the tomato/spinach mixture. Add the Parmesan Cheese.
Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini. Heat on the stovetop until all is heated through. Serve immediately. Garnish with Parmesan cheese and fresh basil.
