Tortellini in Broth with Arugula

• 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.
3. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more.
4. Sprinkle with Parmesan.

chicken stock, mushroom, arugula, parmesan cheese

Taken from www.foodnetwork.com/recipes/tortellini-in-broth-with-arugula-recipe.html (may not work)