Three Cheese Tortellini & Vegetable Soup

1 lb three cheese tortellini
4 ribs celery rough chopped
3 leeks thin sliced
12-15 medium shiitake mushrooms rough sliced
2 large onions chopped
1 bulb garlic, separated, peeled & diced
1 large red bell pepper
2 carrots julienned
2 quarts vegetable stock (non vegetarian use chicken or veal)
bay leaves
black & green peppercorns to desired taste and heat
crushed red pepper to desired heat
crushed tomoto/store bought pasta sauce
1.5 C white wine

Cook tortellini al dente, rinse in cold water and set aside.

In a large pot, saute onions and garlic until tender. Add celery, leeks and mushrooms and saute until almost tender.

Add stock, wine, tomato, herbs and spices. Bring to a boil, reduce heat and simmer for 30 minutes.

Add carrots and bell peppers and cook for 5 minutes.

Add cooked tortellini and cook until heated through.

Tortellini Soup

Tortellini Soup

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