Cook the tortelloni according to the package instructions. Allow the cooked tortelloni to drain and set aside.
In a medium skillet heat the olive oil over medium heat. Add the onions and season with salt and pepper. Saute until soft, about 5 minutes, then add the garlic and stir for 1 minute.
Pour in the wine to deglaze the pan and add the tomato paste. Stir until the tomato paste completely absorbs the wine.
Add in the diced tomatoes and stir in to the tomato paste. Pour in the chicken stock and let simmer for about 5 minutes to reduce.
Stir in the cream cheese and stir until completely incorporated. Add the parmesan cheese, heavy cream, and fresh basil. Taste the sauce and add any salt and pepper that may be needed.
Put the tortelloni in the pan and reheat them for about 3-5 minutes.
Serve with fresh parsley and parmesan cheese.
Undercook the Pasta. Since the pasta will be added into the sauce, you can undercook the tortelloni a little. Once it's put in the sauce, it will warm up again and absorb some of the liquid. If they are overcooked, they can become mushy.
Add Some Heat. I love to add some crushed red pepper flakes on top to add a little spice. Alternatively, you can add a pinch (1/8 teaspoon) of cayenne pepper to the sauce while cooking it.
Change the Pasta. As mentioned earlier, you can swap out the tortelloni with ravioli or tortellini
Serve As an Appetizer. This is awesome to make a little ahead of time to serve to your guests as an appetizer while the main course is still cooking.