Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed Dutch oven or stockpot over medium heat. Add diced yellow onion and cook for 4 to 5 minutes until soft and translucent. Add minced garlic, tomato paste, dried oregano, and red pepper flakes; stir continuously for 1 to 2 minutes until fragrant and tomato paste turns deep rust-red.

Simmer the Soup Base: Pour in fire-roasted crushed tomatoes with their juices and 4 cups of vegetable broth. Season with kosher salt and black pepper. Stir well to combine, bring to a gentle boil, then lower heat, cover, and let simmer for 15 minutes to allow the rich roasted flavors to meld.

Optional Immersion Blend: For a smoother velvety texture with delicate rustic body, use an immersion hand blender to purée the soup for 30 to 45 seconds directly in the pot (or leave chunky if you prefer a rustic peasant-style texture).

Cook Fresh Tortellini: Return the soup to a gentle simmer over medium-low heat. Add the fresh refrigerated three-cheese tortellini pasta. Cook uncovered for 3 to 4 minutes (or according to package directions) just until the tortellini float to the top and become tender with a slight al dente bite.

Stir in Cream, Parmesan & Basil: Reduce heat to low. Gently stir in heavy cream, freshly grated Parmigiano-Reggiano, and chopped fresh basil. Stir until cheese is melted and soup transforms into a luxurious silky orange-red velvet. Taste and adjust seasoning with additional salt or pepper if desired.

Ladle & Garnish: Ladle hot soup into wide warmed ceramic bowls. Crown each bowl with an extra shower of freshly shaved parmesan, a crack of black pepper, and whole fresh basil leaves. Serve immediately with warm toasted garlic ciabatta bread for dipping.