Bring the broth to a gentle boil in a medium pot over medium-high heat.
Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.