Place the butter in a large 6-8 quart soup pot, and set over medium heat. Add the onions, garlic, rosemary sprig, oregano, salt and pepper. Sauté for 3-5 minutes to soften the onions.
Add the canned tomatoes and juices, sugar, and 1/2 cup water. Bring to a low boil and simmer for 15-20 minutes, stirring occasionally. Remove the rosemary sprig, or put the leaves off the stem and just remove the stem. (Depending on how strong you want the rosemary flavor in the soup. )
Stir in the basil leaves, then carefully move the hot soup to a blender jar. Cover the blender jar with the lid, and open the vent. Set a kitchen towel over the lid for safety, then puree until smooth. (Steam pressure can blow a lid off a blender and spray your kitchen with hot soup. Be careful!)
Once the soup base is smooth, pour it back into the soup pot. Stir in the cream and tortellini. Simmer for another 5+ minutes until the tortellini are just cooked through. If the soup seems too thick, add another 1/2 cup of water.
To serve, ladle the hot soup into bowls. Place a Borden® Cheese Gouda Snack Bar on top to melt into the soup, or serve them on the side.
If taking the soup to school or work in a soup thermos, take Borden® Cheese Snack Bars along with some crackers to enjoy on the side!