Bring a large pot of water to a boil. Add the parsley and basil and blanch for 15 seconds. Use a slotted spoon to remove the herbs to a bowl of ice water. Add the baby spinach to the pot and blanch for 1 minute. Remove and add to the bowl of ice water along with the herbs. Once cool, use a paper towel to squeeze out water and add the greens to a food processor.

Return the blanching water to a boil. Add 1 Tbsp. salt and the tortelli. Boil according to package directions (4-6 minutes). Drain and set aside.

While the tortelli is cooking, add the half and half to the food processor along with the greens. Puree until smooth.

Heat a large saucepan over medium heat. Melt the butter and add the minced garlic and onion powder. Cook for 30 seconds, then add the flour. Whisk to form a paste and cook for 2 minutes. Slowly add the milk, whisking until smooth and thick, 3-5 minutes. Stir in the Italian seasoning, salt, and pepper.

Whisk in the white cheddar and Parmesan. Stir until cheese is melted and smooth. Add in the pureed greens and stir to combine.

When the tortelli is done, carefully add to the saucepan and toss. Garnish with extra Parmesan cheese.