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Cook the tortellini according to package instructions.
Drain the tortellini, then toss with a bit of olive oil to prevent sticking.
Make the balsamic croutons by adding the torn baguette pieces to a sheet pan lined with parchment.
Drizzle the baguette pieces with olive oil, balsamic vinegar, salt, pepper, and Parmesan.
Toss the crouton mixture, then spread into an even layer and broil on low until crispy.
Add cooked tortellini, tomatoes, mozzarella, balsamic croutons, fresh basil, and pesto to a large bowl.
Toss everything together, adding salt and pepper to taste.
Top with fresh grated Parmesan and enjoy.