Heat the oil in a 4-5 quart dutch oven or stock pot over medium until shimmering. Sautee the onions until soft, about 5 minutes, then stir in the garlic and pimenton until the garlic is fragrant (just a minute or so). Add the tomato sauce and broth and stir well to combine. Increase heat and bring to a light boil, then reduce heat to medium-low and maintain a very gentle simmer for 10 minutes.

Meanwhile, whisk the heavy cream and flour together in a small bowl. Add to the tomato soup, stirring until combined. Add the tortellini, and cook for the time indicated on the package directions (if using cooked). Don't bring the soup back to a boil - the tortellini will cook (or warm, if using pre-cooked) just fine in the now very-hot soup. Taste, and a few grinds of black pepper and more salt, if necessary.