Alla Vodka Tortellini Soup

Preheat oven to Convectional Roast 400F. Line a rimmed baking pan with parchment paper.
Toss the cherry tomatoes, chopped shallots, oregano leaves, and garlic head onto the prepared pan.
Generously drizzle the olive oil over the vegetables. Roast for 20-22 minutes, until tomatoes are bursting and juicy.
Transfer the vegetables to a high speed blender. Squeeze the roasted garlic cloves out of their skin into the blender. Pulse 2-3 times, until smooth.
Pour the vegetable puree into a soup pot over medium high heat.
Add the broth, vodka sauce, and parmesan. Stir together.
Bring to a boil, then add the tortellini pasta. Cook 3-4 minutes, or until the tortellini floats to the top.
Season with salt and black pepper to taste.
Garnish with a swirl of heavy cream and a dash of red pepper flakes. Enjoy warm!