Tortellini in Broth with Arugula

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings

Ingredients
  • 4 cups chicken stock or broth
  • 1 (9 1/2-ounce) package mushroom or cheese-filled tortellini
  • 1 bunch arugula leaves, rinsed and patted dry
  • Freshly grated Parmesan cheese
Directions

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.


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