Mix the cornstarch with one tablespoon of water and set aside.

Heat the stock in a large saucepan over medium heat until it starts to boil then add in the frozen vegetables. Allow to cook for a few minutes.

Add in the tortellini and allow to cook for 3–5 minutes until starting to soften.

Add in the rotisserie chicken and season with salt and pepper.

Add in the cornstarch and water.

Stir and allow the chicken to heat through and for the cornstarch to begin to thicken the soup.

Add in the heavy cream and stir well before finally adding in the grated parmesan and stirring until combined and incorporated into the hot liquid.

Serve in bowls with extra parmesan and some freshly baked croutons.