Cook the tortelloni in boiling salted water for 17-20 minutes. In the meantime, peel garlic, onion and carrots for the sauce. Press garlic through the garlic press, finely dice onion and carrots. Heat the olive oil. Steam the prepared ingredients for about 5 minutes until translucent, season with salt. Chop the tomatoes while still in the tin and pour on the vegetables. Fill the tin with broth and pour it on the vegetables.
Season with salt and pepper. Let it boil down for 5 minutes at high heat. Wash the basil, except for a few leaves for garnishing, chop finely and stir in. Season sauce again with salt, pepper and sugar. Stir in sauce thickener, bring to the boil briefly and refine with cream. Serve the tortelloni and sauce sprinkled with parmesan and garnished with basil