Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.Makes 4 Source: