Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the Tomatoes and Broth:
Stir in the crushed tomatoes, tomato sauce, and chicken or vegetable broth. Add the dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Bring the soup to a simmer and let it cook for 10 minutes to blend the flavors.

Cook the Tortellini:
Add the tortellini to the simmering soup and cook according to the package instructions (usually 3-5 minutes for refrigerated tortellini, longer for frozen).

Make it Creamy:
Once the tortellini is cooked, reduce the heat and stir in the heavy cream. Continue to cook for another 2-3 minutes, allowing the soup to thicken slightly and become creamy.

Finish and Serve:
Stir in the chopped fresh basil and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and top with grated Parmesan cheese.