Source: Vanilla Bean Cafe and Baking Co. - Latham, New York

1 1/2 tablespoons extra virgin olive oil
3 cups chopped chicken breast
1 Spanish onion, cut into thin wedges
2 tablespoons minced garlic
2 tablespoons 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 ounces fresh spinach, washed and picked over
1 1/2 pounds 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 saut?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.

Serves 12 to 16