Easy Kohlrabi Chicken Tortellini Soup

A light soup, with delightful green vegetables – see if you can enjoy just one bowl.


  • 2 medium shallots
  • 4 stalks of celery
  • 3 bulbs of Kohlrabi
  • 20-24oz chicken tortellini
  • 20-24oz of “culinary” chicken stock
  • 24oz of water
  • Teaspoon of olive oil (Here’s some olive oil dispensers you may like)
  • Ground pepper (to taste)
  • Celery salt (to taste) (Check out our recommended salt and pepper grinder sets!)
  • Sprig of fresh parsley

This is a simple recipe, in truth it was the very first time I cooked Kohlrabi. Frustrated by the blandness of winter vegetable selections, I found an interesting looking vegetable which is grown locally, the German for “cabbage turnip,” kohlrabi is a member of the extensive cabbage family.

Recommended reading: Best German Cookbooks

Add olive oil to a pan on medium heat, add chicken stock. Thinly slice shallots and add to stock, slice celery into 1/4 ” thick pieces. Use a vegetable peeler to remove the thick skin from the kohlrabi and proceed to dice into small cubes with a boning knife, the leaves of the kohlrabi can be saved for another recipe as they are good for stir-frys. Immediately add the cubed kohlrabi to the stock, the entire process should have taken 7-10 from the start, now it is time to add the ground pepper and celery salt and cover the pan, turn the heat up to medium-high for 5 minutes. It will be time to add the chicken tortellini, and depending upon the size of the tortellini they should cook uncovered for 5-7 minutes and stir periodically. Remove from heat and garnish with Italian cheese and fresh parsley.

Serves 5-7

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