Spoon off and discard all but 1 tablespoon bacon fat from pan. Add 1 tablespoon olive oil to pan and cook carrots and onions over medium-low heat until softened, about 5 minutes, stirring occasionally. Add zucchini, garlic, and thyme and continue to cook until zucchini begins to soften, about 5 to 7 minutes. Add tomatoes, tortellini and chicken broth; bring to a boil, cover pan and reduce heat to simmer mixture until tortellini is tender, about 7 minutes. (Cook time may vary depending on tortellini brands. Check package directions and adjust cook time as necessary). Stir halfway through cooking. Uncover and add cream; cook, uncovered and stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes. (See NOTE below). Season with salt and pepper to taste. Serve with reserved chopped bacon and Parmesan cheese.