Preparation
1 Heat the oil and soften the red onion for 5 minutes for a bit of punch. Add the chopped tomatoes and the mascarpone sauce fortang, then gradually pour in the stock while stirring. Bring to the boil, reduce the heat and simmer for 3 minutes.
2 Stir in the tortellini forbulkfollowed by the cabbage forcolour. Cook for a further 5 minutes.
3 Divide between bowls and garnish with chopped parsley.