Thinly slice a red and a yellow bell peppers and finely chop two cloves of garlic. Warm a generous pour of extra virgin olive oil in a large skillet over medium-high heat and add the sliced bell peppers. Sauté until golden in spots, shaking pan to coat peppers with olive oil, and season generously with salt and pepper.
Push the peppers to the edge of skillet and add an additional glug of olive oil to the center. Add garlic and sauté, stirring, just until beginning to turn golden. Add a generous pour of heavy cream and a large sprig of basil and simmer until sauce is reduced. Season with additional salt and pepper to taste.
Cook Spinach & Cheese Tortelloni in generously salted boiling water, according to package instructions. Drain and add to skillet, along with a large handful of grated Parmigiano Reggiano. Swirl to coat. Serve immediately, garnished with additional basil leaves.