Wash and dry all produce. Trim, peel, and dice carrot. Halve, peel, and dice onion. Mince or grate garlic. Halve baguette lengthwise.

Heat a large drizzle of olive oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add carrot, onion, and half the garlic; season with salt (we used 1/2 tsp; 1 tsp for 4) and pepper. Cook, stirring, until veggies are tender, 5-6 minutes.

Add tomato paste to pot; stir to combine, 30 seconds. Stir in diced tomatoes, stock concentrates, Italian Seasoning, and 21/2 cups water (41/2 cups for 4 servings). Cover and bring to a boil.

Once soup is boiling, reduce heat to medium and uncover. Season with salt (we used 1/2 tsp; 1 tsp for 4 servings) and pepper. Gently stir in tortelloni. Cook, uncovered, until pasta is tender, 7-9 minutes. Turn off heat.

Meanwhile, toast baguette until golden. Place 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a small microwave-safe bowl; microwave in 10-second intervals until softened. Season with a pinch of salt and pepper. Spread onto cut sides of baguette.

Divide soup between bowls; top with Parmesan. Serve with garlic bread on the side.