1 - Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the onion and saute, stirring occasionally, for 5-7 minutes, or until softened.
2 - Stir in garlic and cook for 1 minute, or until fragrant.
3 - Add in the broth and tomato sauce. Increase heat to medium-high heat and simmer.
4 - Stir in the fresh basil, parsley, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes.
5 - Add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
6 - Stir in the spinach and cook for another 2-3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
7 - Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!
