In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.
Recipe courtesy of Michele Urvater