In a medium sized saucepan with boiling water, add the bouillon cube. When dissolved, add the Tortellini, cook following pack instructions and then drain.
Meanwhile, in a frying pan, heat the olive oil. Add leeks, sundried tomatoes, pine nuts, capers and seasoning. Cook for 2-3 minutes. Add spinach and cook for another minute until wilted. You can add more oil if you like.
Add the cooked tortellini and fresh cream and mix well. Serve while hot!