Heat olive oil and butter in a pot
Sauté carrots, celery, onion, and parsnip
Season with salt and pepper
Add garlic and cook until golden
Add tomato paste and cook for a few minutes
Deglaze with white wine
Add broth and bring to a bubble
Add bay leaf and simmer until vegetables are tender
Remove bay leaf
Add tortellini and cook until done
Finish with cream
Ladle into bowls
Top with drizzle of cream, shaved parmesan, and thyme or basil
