Spnach Tortellini with Beans and Feta

1 9oz package refrigerated cheese-filled spinach tortellini
1 15oz can cannellini (white kidney) beans, rinsed and drained
3/4 cup crumbled garlic and herb flavored feta cheese
2 Tbsp olive oil
1 large tomato, chopped
Ground black pepper
4 cups baby spinach

Cook tortellini according to package directions. Drain and return to pan
Add drained beans, feta chesse and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 miunte more. spinkle black pepper
Serve over spinach