In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges. Flip over and redistribute, allowing the other side to brown.
Remove beef from pan and set aside. Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent. Add garlic, stir, and cook for 1 additional minute.
Add tomato paste to onions and garlic, stirring to coat. Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to pan. Stir to combine.
Bring to a boil, cover, and reduce heat to low. Simmer until tortellini are cooked through (according to your pasta's package directions).
Remove from heat, ladle into bowls, and top with fresh chopped parsley before serving.
Optionally, use half ground beef and half ground pork for additional depth of flavor.
Refrigerated cheese tortellini can be substituted with frozen tortellini or ravioli, or dried pasta. Follow your pasta's package directions for cooking times.