In a large skillet over medium heat, pour in the olive oil. Once warm, add the sliced baby Bella mushrooms. Sauté until browned, about 5-7 minutes.

Stir in the finely chopped onion and minced garlic. Cook until the onion is translucent, around 3-4 minutes.

Add butter, half-and-half, salt, black pepper, garlic powder, and cayenne pepper to the skillet. Stir and bring to a gentle simmer.

Toss in the refrigerated tortellini, cooking according to package instructions until tender, usually about 3-5 minutes.

Before serving, stir in the grated Parmesan cheese and chopped thyme, mixing well.