In a large pan, warm the tomato oil over medium heat in a large skillet. Add in your onion and sauté until softened, about 4 minutes.

Add in the garlic and mushrooms. Sauté until the mushrooms are starting to become slightly golden brown, about 7 minutes.

Once browned, add the sun-dried tomatoes and cook for 2 - 3 minutes. Next add the tomato paste and stir. Cook for an additional minute or so, then add the broth to deglaze, Boursin cheese, and cream. Stir to melt the Boursin, making sure to scrape up the brown bits on the bottom of the pan.

Once a sauce as formed, add the tortellini’s and stir to combine. Cover and simmer for about 5 - 7 minutes, or until the tortellini is tender. Uncover, turn the burner off, and allow to sit for 2 minutes (sauce will thicken as it cools).

Serve immediately with a garnish of chopped Italian parsley, parmesan cheese, and if desired add red pepper flakes.