Chicken and Garden Vegetable Tortelloni Soup


  • 1 case Roseli® Premium Organic Three Cheese and Garden Vegetable Tortelloni
  • 4 oz. Roseli 50-50 Extra Virgin Olive Oil & Canola Oil Blend
  • 2 lbs. Cross Valley Farms® Diced Celery
  • 2 lbs. Cross Valley Farms Diced Onion
  • 6 oz. Cross Valley Farms Italian Parsley, finely chopped
  • 6 T Monarch® Low Sodium Gluten Free Chicken Base
  • 4 lbs. Monarch Frozen Diced Carrots & Peas
  • to taste Monarch Kosher Salt
  • to taste Monarch Cracked Black Pepper


  1. Heat a large stock pot over medium heat. Sauté celery and onions in oil until starting to soften but not brown.
  2. Stir in parsley and cook for 1 minute, then add 6½ quarts of water and chicken base. Bring to a boil, stirring to dissolve chicken base.
  3. When broth is boiling, cook pasta according to directions, adding the carrots and peas during the last few minutes of cooking time. Taste and adjust seasonings.
  4. Ladle soup into serving bowls and finish with 6 tortelloni per bowl.

Serves: 25