In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 3 diced medium carrots and 1 large diced yellow onion, sautéing for about 3–4 minutes until the vegetables are tender and fragrant. Stir in 5 minced garlic cloves and cook for an additional minute until golden and aromatic, then remove from heat.

Transfer the sautéed mixture into a 6 or 7-quart slow cooker. Pour in 3 (28 oz) cans of whole Roma tomatoes with their juices, along with 32 oz of vegetable broth. Add 1/3 cup chopped fresh basil, 2 bay leaves, 1 tablespoon granulated sugar, and salt and pepper to taste, stirring everything together.

Cover the slow cooker and set to cook on LOW for 6–7 hours or HIGH for 3–3.5 hours.

Once cooking is complete, carefully remove the bay leaves. Using an immersion blender, puree the soup until smooth or in batches in a traditional blender, taking care not to overfill.

Stir in 16 oz of refrigerated three cheese tortellini into the blended soup. Cover the slow cooker and set it to cook on HIGH for an additional 15–20 minutes, until the tortellini are heated through.

Reduce the heat to warm and stir in 3/4 cup of heavy cream for a luxurious finish.

Ladle the soup into bowls, optionally garnishing with shredded Parmesan cheese and additional fresh basil. Serve warm.