Prepare a pot of water and put it on the stove to boil.
Once boiling, add the fresh chicken tortellini. Cook for 5 to 8 minutes and drain.
Add olive oil to the pan and cook on medium heat. Add sliced mushrooms and sauté until soft. Once soft, take out of the pan and set aside.
Add half and half, crumbled feta cheese, grated Parmesan cheese, Italian seasoning, and fresh cracked pepper to the medium heat pan. Heat until cheese is melted and sauce is thick, about 7 to 10 minutes.
Once the sauce is thick, take off the heat and add cooked tortellini, mushrooms, and handfuls of fresh spinach. Toss together to combine.
