Heat a large stock pot over medium heat. Add the Italian sausage. Crumble the sausage as it cooks. Cook the sausage until no longer pink. Stir in pepperoni slices. Add onions, garlic, salt, pepper, oregano, thyme and basil. Add in the tomatoes, chopping the tomatoes slightly if desired. Add chicken broth and tomato paste. Bring soup to a boil, reduce heat and simmer for 20-30 minutes. Add tortellini during the last 5 minutes.

Meanwhile, prepare the puff pastry.

Preheat the oven to 400 degrees. Arrange one sheet of puff pastry on a cutting board. Lightly brush olive oil over the pastry. Sprinkle with garlic powder, Parmesan cheese and salt and pepper. Use a small biscuit cutter to cut pastry into 1 inch circles. Arrange circles on a lined baking sheet and bake for 8-10 minutes or until golden. Serve pastry with soup.