6 c. chicken stock
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, sliced
1 tsp. parsley flakes
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. rosemary
1/4 c. fresh mushrooms, sliced
24 tortellini, cheese filled

Put chicken stock, onion, celery, carrots, parsley, salt, pepper and rosemary into a large saucepan. Bring to a boil. Cover and simmer for 20 minutes. Add mushrooms and tortellini. Return to boil. Cover and simmer for 15 minutes or until tortellini tests done. Makes about 5 1/2 cups.