Cookies and cakes are to Christmas what pumpkin is to Halloween: for a few weeks, they are everywhere. Not that I mind, but I find that a savoury recipe is a nice change.

And unless you live in the southern hemisphere, you’re probably feeling like tucking into comfort foods. Now, I don’t know about you, but for me, nothing screams comfort food like a bowl of hot curled-up-on-the-couch-with-a-plaid soup.

While vegetable soup is my usual soup of choice, I sometimes like something more brothy with chewable pieces that sticks more to the ribs when the cold decides to come and bite.

Adapted from Cooking Classy

Serves 6

• 850g/30 oz. cherry tomatoes
• 1½ tbsp extra virgin olive oil
• 1 onion finely chopped
• 2 cloves garlic, minced
• 1L low-sodium chicken stock (or vegetable stock for a vegetarian option)
• 250ml water
• 500g/20 oz. refrigerated tortellini
• 1 tsp sugar
• 250g/9 oz. fresh baby spinach
• 3 tbsp chopped fresh basil
• Finely grated Parmesan or pecorino, to serve

Preheat your oven to 210°C/410°F or set the broiling position.

In a bowl, toss the tomatoes with a little olive oil. Spread in one layer in a baking dish and bake for about 30 minutes.

Heat the olive oil in a saucepan over medium heat. Add your onion and garlic and sauté until soft, about 3 to 5 minutes.

Add the chicken stock and water and bring to a boil.

Once the stock boils, add the tortellini, season with salt and pepper and boil as directed on the package.

Note: Cooking Classy recommends three-cheese tortellini, but I only found cheese & spinach ones, so I would suggest to go with what you like and think would go best

Stir in the sugar, tomatoes, spinach and basil, and cook until the spinach wilts.

Serve warm topped with Parmesan or pecorino.

Enjoy!