CHICKEN SOUP TORTELLINI


1 bag frozen tortellini
7 cups chicken stock/broth
1 lb. skinless, boneless chicken breasts
1 medium onion, sliced 
2 tsp. fresh minced parsley, or 1/2 tsp. dry
1 1/2 tsp. salt
1 tsp. rosemary
1/8 tsp. pepper
1 c. chopped celery 
1/2 lb. sliced fresh mushrooms 
3/4 c. dry white wine

Place broth, chicken, onion, parsley, salt, rosemary, and pepper in a large saucepan. Bring to a boil and simmer, covered, 30 minutes or until chicken is tender.

Remove chicken and cool. Chop into bite-size pieces.

Bring stock to boiling, return chicken to pot, and stir in remaining ingredients. Simmer 30 minutes or until tortellini is cooked and vegetables are crisp-tender. Serve immediately.