Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.

Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.

Add in tomato paste and garlic, cook for 1 minute.

Slice the rind off the end of the parmesan cheese wedge, save the rest for serving. 

Add the tomatoes to the pot and mash with a potato masher or spoon.

Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.

Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes. 

Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.

Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.