In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced carrot and 1 chopped yellow onion, sautéing for 3-4 minutes until softened. Stir in 2 minced garlic cloves for an additional minute before transferring to the slow cooker.

In the slow cooker, add the sautéed vegetables, 28 ounces of canned whole Roma tomatoes, 4 cups of vegetable broth, ½ cup of chopped fresh basil, 2 bay leaves, 1 tablespoon of sugar, and salt and pepper to taste. Stir well to combine.

Cover the slow cooker and set it to cook on LOW for 6-7 hours or HIGH for 3-3.5 hours until flavors meld beautifully.

Once cooked, remove bay leaves and blend the soup until smooth and creamy using a blender or immersion blender.

Stir in 12 ounces of three cheese tortellini into the blended soup, cover, and switch to HIGH, cooking for an additional 15-20 minutes until tortellini is tender.

Lower the heat to warm and stir in 1 cup of heavy cream, allowing it to heat through before serving. Garnish with shredded Parmesan cheese and fresh basil if desired.