Boil the Tortelloni according to package instructions and drain. In a saucepan heat the olive oil over medium-low heat. Add the onion and cook for 1 minute. Add the mushrooms and sprinkle the vegetable bouillon powder on top. Pour over the cream and cook for 3-5 minutes until the sauce thickens. Season with salt and pepper, add the cooked tortelloni to the sauce and stir gently. Garnish with the parsley and serve immediately.