For the soup

1. Add the oil to a stock pot over medium heat. When hot, add the onion and cook for about 3 minutes, or until they begin to soften. Add the garlic and cook for about 30 seconds.
2. Add the diced tomatoes in juice, the tomato sauce, milk, vegetable broth, and tomato paste to the pot. Stir to combine and simmer for about 15 minutes.
3. Add the cream, salt, pepper, and rosemary to the pot. Add the fresh tortellini and green peas, and cook for about 5 minutes.
4. Serve hot in individual bowls with the Parmesan sticks as garnish.

For the Parmesan sticks

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Add the Parmesan, rosemary, and black pepper to a small bowl and mix to combine.
3. Use 1 tablespoon of the Parmesan mixture for each stick, and place in a mound on the baking sheet. Leave at least 1/2-inch between each stick.
4. Use the back of a spoon to spread the cheese thin and form it into a rectangle.
5. Bake for 5-7 minutes, keeping a close eye on them, until they turn golden.
6. Remove from the oven and allow to cool on the baking sheet. Use a spatula to carefully lift them off the sheet and use for garnish.