1. Melt the butter in a heavy-based pan over a medium heat. Add the onion and saute until soft, about five minutes. Add the garlic and stir till fragrant, watch that the garlic doesn’t burn. Season with a little salt and pepper and add the balsamic vinegar. Cook for a minute then remove from the heat.

2. Blitz the cooked onions, tinned tomatoes and half of the basil leaves together till smooth. I use a Nutribullet for this and do it in batches. Any strong blender will do.

3. Return the tomato soup to the pan, along with the stock, and heat gently. Add the cream and check the seasoning, add more salt and pepper if you need to. Simmer gently on a low heat, but don’t bring to the boil.

4. Meanwhile place the finely shredded cabbage in a pot with a splash of boiling water and cook on a high heat for about three minutes until it’s just cooked. Drain and set aside.

5. Add the tortellini to the soup and cook for a further three to four minutes till they are all cooked through.

6. Ladle the soup into bowls topped with a handful of cabbage and some torn basil leaves. Serve with freshly grated Parmesan.