Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth.

Season with salt and black pepper to taste.

Add the cooked tortellini to the skillet with the cream sauce. Toss gently to coat the pasta evenly.

Serve hot, garnished with chopped fresh parsley.