Ingredients
2 quarts Wild Mushroom Stock
Coarse salt and freshly ground pepper
1 pound fresh or frozen tortellini, filled with sausage or cheese
Preparation
In a large saucepan, bring mushroom stock to a boil over medium heat. Season with salt and pepper, and stir in pasta. Cook until pasta is al dente according to package instructions (it should float to the top). Remove from heat. Serve hot.
