Heat 2 tablespoons extra virgin olive oil and a garlic clove in a large skillet over medium-high heat. Add diced red bell pepper and cook for 5 minutes, or until tender. Season with a teaspoon of sweet or hot paprika, salt and pepper and set aside.
Cook the Tortelloni in boiling salted water according to package instructions. Drain pasta, mix Tortelloni with red pepper and divide into plates. Top with crushed Tortilla chips, garnish with a few Tortilla chips and serve.