In a stock pot over medium heat, add the olive oil and onions. Cook until tender and translucent.  Add the garlic and cook for about 1 minute until fragrant.

Mix in the crushed tomatoes, chicken broth, basil, Italian seasoning, salt pepper and sugar. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Use an immersion blender or regular blender, blend the soup until smooth. Add the tortellini and let it simmer for 7 minutes until tortellini is cooked.

Turn off the heat and mix in the half and half. Optional – top with more fresh basil.