Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions or until they float to the surface, typically about 4 minutes. Reserve 1-2 tablespoons of the cooking water, then drain the cooked tortellini and set them aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the crushed tomatoes and dried oregano, combining them with the garlic and butter. Cook for an additional 1-2 minutes, allowing the flavors to meld.
Pour in the heavy cream and stir to combine with the tomato-garlic mixture. Allow the cream to simmer gently for 2-3 minutes, letting it thicken slightly.
Gradually add the grated Parmesan cheese to the cream mixture, stirring continuously. Continue to cook and stir until the cheese has melted and the sauce is smooth and creamy. If the sauce is too thick, you can add 1-2 tablespoons of the reserved tortellini cooking water to reach your desired consistency. Stir well.
Season the sauce with salt and black pepper to taste. Keep in mind that Parmesan cheese is naturally salty, so adjust the salt accordingly.
Add the cooked cheese tortellini to the creamy tomato-oregano sauce. Gently toss to coat the tortellini evenly with the sauce. Allow the tortellini to simmer in the sauce for an additional 2 minutes to heat through.
Transfer the creamy cheese tortellini to serving plates. Garnish with chopped fresh parsley if desired. Enjoy!
