Heat olive oil in a large pot over medium-high heat.
Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes.
Add garlic, sage, oregano, thyme, and saute for another minute.
Add sugar, tomatoes, vegetable broth, tortellini, and pesto along with a pinch of salt and pepper to the pot.
Turn heat up to medium-high, cover, and bring to a gentle simmer.
Then reduce heat to medium-low and gently simmer, covered for 6-8 minutes or until tortellini is cooked al dente.
Remove from heat and stir in the heavy cream.
Garnish with freshly grated Parmesan and fresh chopped parsley and enjoy!