Cook the tortellini according to package directions.
Drain well and return the cooked tortellini to the hot pan.
Gently stir in the rinsed cannellini beans, crumbled feta cheese, and olive oil.
Cook over medium heat, stirring occasionally, until the beans are heated through and the cheese begins to melt.
Add the chopped tomato and cook for one minute more, just until warmed.
Season generously with freshly ground black pepper.
To serve, divide the fresh baby spinach among four plates or shallow bowls. Spoon the hot tortellini mixture directly over the spinach, allowing it to wilt slightly.
