Servings: 4

1¼ Quarts of chicken stock 1¼ Quarts of chicken stock
1 Cup fresh or dried tortellini 1 Cup fresh or dried tortellini
2 Tablespoons dry white wine (optional, but it tastes so much better with it) 2 Tablespoons dry white wine (optional, but it tastes so much better with it)
1 Tablespoon finely chopped fresh flash-leaf parsley (optional) 1 Tablespoon finely chopped fresh flash-leaf parsley (optional)
Salt and pepper to taste Salt and pepper to taste
2 Tablespoons of freshly grated parmesan cheese to serve 2 Tablespoons of freshly grated parmesan cheese to serve

Pour the chicken stock into a large saucepan and bring to a boil. Add a little salt and pepper to taste and drop in the pasta.
Stir well and return to a boil. Lower the heat to a simmer and cook according to the directions on the package, until the pasta is al dente. Stir frequently during cooking to make sure the pasta cooks evenly.
Swirl in the wine and parsley, if using, then taste and adjust the seasoning. Ladle into 4 warm soup bowls. Sprinkle with grated parmesan. Serve immediately.

Pairs great with a riesling.  Pairs great with a riesling.
From the book "The cook's Encyclopedia of Soup."  From the book "The cook's Encyclopedia of Soup."