Step 1

Place garlic, onion, ham, paste, stock, 3 cups (750ml) water and the tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 5 hours. Season.

Step 2

Remove ham from cooker; shred meat coarsely using two forks. Return to cooker with peas. Cook, covered, on high, for 10 minutes or until peas are tender.

Step 3

Meanwhile, cook tortellini in a large saucepan of boiling salted water until just tender; drain. Divide among serving bowls.

Step 4

Ladle broth over tortellini. Serve soup topped with cabbage and shaved parmesan.