Heat 1 tablespoon of olive oil in your soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant but not browned.
Pour in the crushed tomatoes and vegetable broth. Stir to combine, then add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let simmer for 15 minutes to allow the flavors to meld.
Add the cheese tortellini directly into the simmering soup. Cook according to package instructions, typically around 3-5 minutes, until the tortellini are tender and cooked through.
Lower the heat to medium-low and stir in the heavy cream. Add the chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Keep the soup warm while you prepare the garlic bread croutons.
Preheat your oven to 375°F (190°C). In a small bowl, mix the softened butter with garlic powder. Arrange the baguette slices on a baking sheet and spread the garlic butter mixture evenly on each slice. Toast in the oven for 8-10 minutes or until golden brown and crisp.
Ladle the creamy tomato basil tortellini soup into bowls. Top with a handful of garlic bread croutons for that irresistible crunch and flavor contrast. Enjoy immediately!
