Recipe courtesy of Michele Urvater

Tortellini in Broth with Arugula

  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
  2. 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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