Heat large pot of water to boil tortellini. Keep hot until ready to cook tortellini.

In a large nonstick skillet, coated with cooking spray, sauté the mushrooms, onion and garlic in butter or margarine, until tender.

Stir in milk; heat through. Stir in cream cheese until blended.

Then add tortellini to boiling water and cook until they start to float to the top (about 3 minutes).

While cooking tortellini, add spinach and Italian seasoning to cream cheese mixture and; heat through.

Drain tortellini; toss with sauce and tomato.

Sprinkle with parmesan cheese.

NOTE: I prefer to use fresh spinach. Heat 1-1/2 t. olive oil in a medium fry pan, heat to medium heat. Add spinach and stir until wilted (will only take about 2-3 minutes). Set aside until you need to add to the cream cheese mixture.