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Heat the oil in a large, deep pan or stock pot, cook the onion, sweet red pepper and garlic for 4-5 minutes over a medium heat, until soft.
Add the sun dried tomatoes, basil stalks, Italian herb seasoning, cook for 1-2 minutes, stirring regularly.
Add the tomato puree, chilli flakes, cook for 1-2 minutes, stirring constantly, until the tomato paste thickens and turns a slightly darker colour.
Add the vegetable stock, stir to combine and bring the pan to a low simmer.
Shred the roast chicken using two forks, then add to the soup along with the basil leaves.
Cover the pan with a lid and leave to simmer over a low heat for 30 minutes - 2 hours.
Once simmered, stir in the cornflour, double cream, cook for 10 minutes.
Stir in the parmesan and simmer until the soup thickens and is creamy.
When you’re ready to eat, season to taste before adding the tortellini to the soup and simmer for 3-4 minutes, until the tortellini is soft but careful not to overcook it.
Serve the soup immediately. Garnish with some more grated parmesan and basil leaves.