make the soup
Add olive oil to a pot and place over medium heat. Add diced onion, flour, and sugar. Cook for 5 minutes, stirring occasionally. Add the minced garlic and carrots. Saute for 5 minutes. Add the tomato passata, water (or vegetable broth), thyme, oregano, and season with salt and pepper. Cover the pot with a lid and leave to simmer for 15 minutes.
add the legumes
Add cooked and drained chickpeas, cooked and drained white beans, and tortellini to the pot. Bring to a boil, then cook for 5 minutes or until the tortellini cook.
Before serving, season the soup with salt and pepper to taste. Divide between four plates and sprinkle with chopped parsley. Optionally add a drizzle of olive oil and some shredded parmesan cheese on top or a teaspoon of ricotta cheese.