Tomato Soup with Tortellini

Heat oil 1 tbsp olive oil in a large pan over medium heat. Cook garlic 2 garlic cloves, finely chopped for 30 seconds until fragrant, then add all tomatoes 6 semi-dried tomatoes, drained, chopped, stock and bay leaf 1 bay leaf. Bring to a boil, then simmer over medium-low heat for 15 minutes until thickened. Cool slightly, then blend until smooth using a stick blender (or in batches in a blender), then return to pan. Season with sugar 1/2 tsp caster sugar, salt and pepper. Warm through.

Meanwhile, cook tortellini 400g pack meat or cheese tortellini in a large pan of boiling salted water according to packet instructions. Drain. Ladle soup into bowls, then add tortellini. Drizzle with pesto Basil pesto, to serve, season with pepper and serve with bread Crusty bread, to serve.