Sauté the onion and garlic:

• In a large pot, heat the olive oil over medium heat.

• Add the onion and cook for 3-4 minutes until softened.

• Stir in the garlic and cook for another minute until fragrant.

Add tomatoes and broth:

• Pour in the crushed tomatoes and chicken broth.

• Stir in the dried basil, oregano, salt, and pepper.

• Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.

Cook the tortellini:

• Add the tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini (longer if using frozen). Stir occasionally to prevent sticking.

Add the cream:

• Once the tortellini is cooked, stir in the heavy cream and cook for an additional 2-3 minutes to heat through. Adjust seasoning with salt and pepper if necessary.

Serve:

• Ladle the soup into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.

• Serve hot with crusty bread on the side for dipping!