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)
thyme
rosemary
basil
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.
