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Slice the zucchini in half lengthwise, then cut each spear in ½ lengthwise again and slice thin.
In a large dutch oven heat the olive oil over medium heat. Once the oil is hot, add the onions and let them cook until golden at the edges (about 4-5 minutes).
Reduce the heat slightly and add the garlic, tomato paste and chili flakes. Let the tomato paste cook, while stirring, for about 3-4 minutes.
Next, add the cherry tomatoes and zucchini, salt, and oregano and cook for 3-4 minutes.
Increase the heat and add the broth. Bring it to a boil.
Once the broth is boiling, add the tortellini and cook for 2-3 minutes (or according to the package directions).
Once the tortellini is cooked, stir in the thyme, heavy cream, and parmesan.
Simmer on low for about 2 minutes. Serve hot with an additional garnish of parmesan and parsley.