Heat olive oil in a pan, add chopped bacon and cook for a few mins before adding finely chopped onion, carrot, garlic and celery. Continue to cook for 5 mins until the veg has softened.
Season and add tomato purée, mixed herbs and paprika. Cook for a few mins before pouring in the wine. Once the wine has cooked away stir in the flour.
Pour in half the stock, let this absorb then pour in the rest. Bring to a boil then simmer for 10 mins.
Stir in the cream, add tortellini and cover. Cook as per packet instructions, mine was 3 mins.
You should have a thick creamy soup and cooked pasta. Spoon into dishes, top with parmesan, fresh herbs and black pepper - enjoy!
Recipe by Elizabeth (Lilly) Assender on maella.net
