I have made this using both chicken and pork broth. Chicken is by far the most popular and more traditional in the area.
For the Chicken Broth you need
A meaty carcass from a roast or grilled chicken
1 white onion coarsely chopped
2 cloves garlic
3 sprigs thyme
1 star anise or 1ml fennel seeds
1l cold water
30ml Ina Paarman’s Chick Stock powder (in other brand can be used as long as it low sodium and MSG free
Place all the ingredients in a saucepan and allow it to simmer for 40 minutes to an hour. Note: it must not boil rapidly. If the liquid reduces by less than about 20% top it up with water. I like to allow the stock to cool in the fridge for at least a day. I reheat it again before straining off the solids. If you are in a hurry skip this step. I make this stock whenever I have a chicken carcass and freeze it until required.
Buy pre-prepared tortellini. Heat the stock and toss the pasta in and heat for the time recommended on the packaging. My clue that it is ready is when they rise to the surface.
Add a handful of chopped parsley or finely shredded spinach. Simmer for 30 seconds.
Serve piping hot as a starter or a hearty main course on a chilly day.