Brown the Meat:

• In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.
• Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.

Transfer to Slow Cooker:

• Transfer the beef mixture to a 6-quart slow cooker.
• Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and black pepper. Stir to combine.

Cook:

• Cover and cook on low for 5-6 hours, allowing the flavors to meld.

Add Tortellini:

• About 30 minutes before serving, add the refrigerated cheese tortellini to the slow cooker. Stir gently to incorporate.
• Cover and continue cooking on low until the tortellini are tender.

Finish the Soup:

• Stir in the heavy cream and grated Parmesan cheese. Mix well until the soup is creamy and the cheese is melted.

Serve:

• Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot