Tuscan Tortellini Soup with Roast Chicken

1.In a large pot, heat sun dried tomato oil over medium heat. Add onion and cook until softened.

2.Stir in sweet red pepper and cook until tender. Add garlic, basil stalks, smoked paprika, Italian herb seasoning, and chilli flakes.

3.Add sun dried tomatoes, fresh basil leaves, and tomato puree, stirring to combine. Pour in the chicken or vegetable stock and bring to a boil.

4.Shred the roast chicken breasts and add to the pot, along with the cornflour mixed with cold water. Stir until thickened.

5.Stir in the double cream and cooked tortellini. Cook until heated through and serve hot.