Sauté onion and garlic in olive oil until light golden brown.

Add red wine and reduce until almost gone.

Cook tortellini according to package directions.

In a blender, puree the can of Italian tomatoes. Once pureed, add tomatoes to the soup pot.

Stir soup and add cheese, sugar, basil and oregano. Add heavy cream last.

Add salt and pepper to taste.

Add cooked tortellini to the soup and garnish it with fresh basil.