Chicken Vegetable Soup With Four-Cheese Tortellini

  • Prep Time

    20 minutes

  • Cook Time

    40 minutes

  • Serves

    10 servings

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  • 1 lb Central Market Four-Cheese Tortellini
  • 4 celery ribs peeled
  • 3 leeks trimmed, washed
  • 12 oz shiltake mushrooms stemmed
  • 2 tbsp peanut oil or vegetable oil
  • 2 large onions finely chopped
  • 4 large garlic cloves chopped
  • 2 1/2 quarts chicken stock
  • Sachet of thyme, rosemary, bay leaf and peppercorns
  • 2 carrots peeled, julienned
  • 1 red bell pepper julienned
  • Salt and pepper to taste
  • 4 cups rotisserie chicken shredded


  1. Bring a small pot of salted water to a boil. Add the tortellini and cook until al dente. Drain and rinse with cold water.
  2. Cut the celery on the bias into 1/2-inch pieces. Cut the leeks into 1/2-inch rounds and then cut each round in half. Cut the mushrooms into 1/2-inch slices.
  3. Heat the oil in a stock pot or Dutch oven over medium-high heat until hot but not smoking.
  4. Add the onions and garlic and cook until tender. Add the celery, mushrooms and leeks. Cook for 5 minutes or until vegetables are almost tender.
  5. Add the stock and herb sachet and bring to a boil. Reduce the heat. Simmer for 30 minutes.
  6. Add the carrots and bell pepper and cook for 5 minutes. Season with salt and pepper. Stir in the chicken and tortellini.
  7. Remove the sachet.