1. 1. Saute Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2. Build the Tomato Base: Pour in the crushed tomatoes and tomato sauce. Stir well to combine with the onion and garlic. Add the vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

3. 3. Add the Cream and Basil: Remove the pot from the heat. Stir in the heavy cream and fresh chopped basil. Mix until the cream is fully incorporated, giving the soup its beautiful creamy texture and light orange hue.

4. 4. Cook the Tortellini: Return the pot to medium heat. Add the refrigerated cheese tortellini directly into the simmering soup. Cook according to package directions, usually 3-5 minutes, or until the tortellini are tender and float to the surface. Avoid overcooking, as this can make the tortellini mushy.

5. 5. Adjust Seasoning: Taste the soup and adjust salt and pepper if needed. If you like a little kick, a pinch of red pepper flakes can be added here.

6. 6. Serve Warm: Ladle the creamy tomato basil tortellini soup into bowls. Garnish with additional fresh basil and a generous sprinkle of grated Parmesan cheese. Serve immediately.