In a large pot over medium heat, add some olive oil and butter until melted. Add in the chopped carrots, celery, onion and parsnip. Season with salt, pepper and toss in the chopped garlic. Stir for about 5 minutes until lightly golden.

Add in the tomato paste and cook this down until it’s fully incorporated into the vegetables. Deglaze with white wine, stir until evaporated and then add in the broth.

Bring to a bubble, throw in a bay leaf and simmer (partially covered) for about 15-20 minutes or until the vegetables are just tender.

Add in the fresh tortellini until cooked (usually about 2-3 minutes) and then turn off the heat, add in the heavy cream, and stir to combine.

Ladle into bowls, garnish with a drizzle of more cream if desired, shaved parmesan, black pepper, basil or thyme, and optional red pepper flakes.