Anonymous Fri Oct 07 12:05:50 2005

18 veal-stuffed tortellini

1 qt. chicken stock

chopped fresh parsley

2 tbsp. Parmesan cheese

Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water.

Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat.

Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.