Vanilla Bean Cafe Chicken Cheese Tortellini


  • 1 1/2 Tbsp extra virgin olive oil
  • 3 cups chopped chicken breast
  • 1 Spanish onion, cut into thin wedges
  • 2 Tbsp minced garlic
  • 2 Tbsp white wine
  • 1 1/2 green bell peppers, cut into strips
  • 1 1/2 red bell peppers, cut into strips
  • 2 1/2 ribs celery, chopped
  • 1 gallon chicken stock
  • Dried basil
  • Salt
  • Pepper
  • 5 oz fresh spinach, washed and picked over
  • 1 1/2 lbs precooked, cheese-filled tortellini
  • Freshly grated Parmesan cheese


Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.

Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan.

Makes 12 to 16

Print This Page