Put the champignon mushrooms, the dried mushrooms, the onion, 1 garlic clove, and the herbs in a saucepan, season with salt and pepper to taste and bring to the boil.
Simmer gently for 30 minutes, let rest for 10 minutes, drain and put back into a saucepan. Add soy sauce to taste.
Heat two tbsp of oil and the remaining garlic clove in a frying pan, then sauté the cardoncelli mushrooms until golden and softened.
Discard the garlic and divide mushrooms into 4 bowls. Cook the Tortelloni in hot salted water according to package instructions, drain and divide into the 4 bowls. Heat the broth and pour over the Tortelloni and mushrooms. Sprinkle with Parmigiano Reggiano shavings, garnish with thyme and serve.