In a large pot or dutch oven cook the onion in the olive oil over medium heat until softened. About 5 minutes. Add in the garlic and cook for 2 minutes.
Stir in the crushed tomatoes, tomato paste, sun dried tomatoes, broth, rosemary, oregano, basil, sugar, salt and pepper. Bring to a boil then cover and reduce to a simmer. Cook for 15-20 minutes stirring occasionally.
Add in the tortellini and cook for 5 minutes or until the tortellini are tender. Stir in the spinach, Parmesan cheese and cream. Serve immediately.