Ingredients - Serves 6-8

2 tbsp butter or olive oil
1 onion, finely chopped

2 carrots, peeled and diced

1 stick celery, diced
3 large cloves garlic, minced
10-12 leaves sage, finely sliced

2 stalks rosemary, finely sliced

1 parmesan rind (optional)

2l chicken stock 

Salt & black pepper to taste

400g leftover cooked chicken, shredded 

Zest of 1 lemon

Juice of 1-2 lemons (I used 2)

40g grated parmesan (plus more for croutons)

600g tortellini (I used Dell’ugo)

300ml creme fraiche 

160g fresh peas 

Croutons:

2 ciabatta loaves, sliced into cubes

Grated parmesan to cover

Sprinkle with sage and rosemary 

Generous drizzle olive oil 

Black pepper 

Method: set oven to 190C and bake for about 12 minutes until golden

Method

1. In a large pot, heat butter or oil. Add onion, carrots, celery, garlic and a pinch of salt. Cook on slow with the lid on until soft. About 10 minutes

2. Stir in herbs and parmesan rind before pouring in the chicken stock. Season with salt and pepper, increase heat to medium and bring to a simmer. 

3. When simmering reduce heat to low and add cooked chicken, lemon zest and juice

4. At this point pour about two ladeleful of soup into a jug or bowl and let this cool so it's not piping hot, stir in the creme fraiche until combined. Stir into the soup. 

5. Add the ravioli and peas to the soup and increase the temperature slightly. Check seasoning and when the ravioli is cooked through remove from the heat. 

6. Serve with the herby parmesan croutons