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

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Instructions

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.