Clean the vegetables. Cut the carrots into slices and the broccoli into pieces.
Heat the olive oil in a high pan and sauté the vegetables briefly. Deglaze with the vegetable stock and cook until al dente. Add the cream and cream cheese, season with the herbs and spices and let it reduce a little. Then add the fresh tortelloni and heat them up. Finally add the Gouda and let it melt in the sauce.