Heat a cast iron skillet over the campfire. Once hot add the tomatoes and garlic cloves. Drizzle the olive oil over top and season with salt. Stir to coat.

Cook the tomatoes and garlic for about 10 minutes, stirring occasionally, before nesting the boursin cheese wheel in the center of the skillet.

Meanwhile, inside the cabin, heat a pot of water over high heat. Once the water is boiling add the tortellini and cook according to package directions. Once done, drain (reserving some of the pasta water) and set aside.

Back over the campfire, as the cheese begins to melt, continue cooking the mixture an additional 8-10 minutes until the tomatoes are blistered and burst easily with the back of a spoon.

Gently smash the tomatoes and garlic with the back of a spoon to create a sauce.

Add in the chopped spinach and cooked tortellini and stir until combined and creamy. Add in some reserved pasta water, ¼ cup at a time, if needed to thin the sauce.