Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.

Add minced garlic to the pot and cook for an additional minute.

Combine crushed tomatoes and tomato paste, stirring well to incorporate. Simmer the mixture for 5–7 minutes.

Pour in the chicken or vegetable broth. Season with Italian seasoning, salt, and pepper. Bring everything to a gentle boil.

Cook the tortellini according to the package directions.

Reduce the heat to low and stir in the heavy cream, letting it simmer for 3–5 minutes.

Stir in the grated parmesan cheese and chopped herbs. Adjust the seasoning as necessary.

Serve hot with an extra sprinkle of cheese and a dash of black pepper if desired.