Prepare your ingredients by grating the Parmesan cheese, mincing the garlic, dicing the shallot, and roughly chopping the basil and sun-dried tomatoes.

In a large pot, melt unsalted butter over medium-low heat. Add the minced garlic and diced shallot, cooking for about 3 minutes until fragrant.

Stir in the black pepper, chili flakes, dried thyme, and tomato paste, cooking for an additional 2 minutes.

Add the cheese tortellini and vegetable broth to the pot. Increase heat to bring it to a boil, then reduce to a gentle simmer for about 3 minutes.

Pour in the heavy cream and allow to simmer for an additional minute, stirring occasionally.

Stir in the grated Parmesan cheese, sun-dried tomatoes, and freshly chopped basil until combined.

Taste and finish with a sprinkle of freshly ground black pepper and additional chili flakes if desired.