Dice the onion and chop the garlic very finely.
1 medium onion, 4 cloves garlic
Heat the olive oil and butter in a big pot over medium heat. When hot add the onion and cook for 5 minutes or until soft.
1 tablespoon olive oil, 1 tablespoon butter
Add the garlic and Italian seasoning, and cook, stirring for about 1 minute.
1 teaspoon Italian seasoning
Add the tomato passata, broth, and water (you can fill the tomato passata bottle with broth to 'clean' it). Lover the heat to low and simmer for 10 minutes.
1 (24oz/700ml) jar tomato passata, 3 cups (720ml) chicken broth, 1 cup (240ml) water
Add the cream and bring to a boil. Season the soup with salt and pepper to taste.
1/2 cup (120ml) heavy cream
Add the tortellini and cook according to the package instructions (mine said to add the tortellini to a boiling soup and simmer for 2 minutes).
1 pound (450g) tortellini
Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves.
1/2 cup grated Parmesan cheese, fresh basil leaves
Enjoy!