In a large stock pot or Dutch oven sauté the onion in olive until translucent.
Add the garlic and stir for one minute or until garlic is fragrant. Add in the spices and stir to combine.
Pour the tomatoes and broth into the pot.
Using a stick blender, purée until smooth. Bring to a boil.
Add the tortellini and cook according to package directions.
Remove from heat and pour in the heavy cream.
Add additional broth as needed, depending on thickness preferred.
Salt, pepper, and parmesan to taste and serve.