Start by heating olive oil in a large skillet or pot over medium heat. Place the halved Roma tomatoes cut side down into the hot oil. Cover with a lid and let them cook for 7–8 minutes until softened and blistered. This step helps bring out the natural sweetness of the tomatoes.
Once softened, use a fork to gently remove the tomato skins. Mash the tomatoes with a spoon to release their juices and create the base of your sauce. Sprinkle in the garlic powder, dried oregano, dried basil, black pepper, and a generous pinch of salt.
Next, pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then add the cheese tortellini. Cook according to the package directions, stirring occasionally to prevent sticking. As the tortellini cooks, it absorbs the flavorful tomato broth, creating a naturally thickened sauce.
Once the pasta is tender, stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. If the pasta seems too saucy, simply let it sit for a few minutes—this allows the tortellini to soak up even more liquid.
Serve it hot with fresh parmesan and basil! Enjoy!