1. Peel and chop the onion and garlic. Clean and cut the carrots into slices (if the carrots are big half or quarter the slices as well). Peel the knob celery and parsnip and cut into small dice. Wash the leek thoroughly, dry, and cut into rings. Clean the mushrooms and slice. Clean the bell pepper and cut into small pieces.

2. Add some oil to a large pot and heat up. Add the onion and sauté until soft and glossy. Add the garlic, dried rosemary, oregano, basil, smoked paprika, salt, and pepper, and continue cooking for a minute or so. Add the tomato paste, stir well and let cook for a minute or two until fragrant. Add the sliced carrots, the knob celery, parsnip, leek, mushrooms, and bell pepper. Stir and cook for about 5 minutes. Deglaze with the white wine and veggie broth – let cook over medium-low heat for about 10 minutes.

3. Add the milk, grated parmesan cheese, and the tortellini and bring back to a boil – let cook another 5 minutes. Season with some more salt and pepper to your liking and serve with some grated parmesan on top.