• Peel and finely dice onion. Peel, smash, and mince garlic.
• Heat oil in a large pot over medium-high heat. Sauté onion for 6-7 minutes or until tender and translucent. Add garlic, basil, oregano, salt, and pepper and cook for an additonal minute or until fragrant, stirring often.
• Add crushed tomatoes, tomato sauce, and vegetable broth. Next stir in sugar. This is optional but helps cut the acidity of the tomatoes.
• Bring the soup back up to a medium simmer and whisk in your cream cheese or heavy cream. Add tortellini and allow to simmer approx. 5 minutes until the pasta is tender and the soup has thickened, sitrring occasionally.
• Remove from heat and taste test. Add salt and pepper to taste plus any additonal seasoning desired. Top with fresh basil and grated parmesan cheese and dive in while it's hot!

INSTANT POT INSTRUCTIONS

• Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
• To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
• Add canned diced tomatoes (with juices) canned tomato sauce, and vegetable broth. Next stir in sugar, basil, and oregano.
• Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
• Carefully open the lid and stir in cream cheese (or cream) and tortellini) return the lid and allow pasta to sit 5-7 minutes or until tender. Stir well and serve in bowls topped with fresh basil and grated parmesan cheese.