In a pot over medium heat, soften the parsnips, carrot, onion, garlic and thyme in the oil for 5 minutes. Season with salt and pepper. Add the broth and tomatoes. Bring to a boil. Cover and simmer for 6 minutes or until the vegetables are tender.
Add the tortellini and cook for 6 minutes or until al dente. Add the cream and mix well. Remove and compost the thyme sprig. Adjust the seasoning.
Serve the soup in bowls. Top with Parmesan, thyme leaves and a drizzle of oil. Season generously with pepper.
Note from Ricardo
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