For a clearer broth, cook the tortellini in regular water, then add it to your warmed borth.

1. Bring broth to a boil then set aside.

2. Boil salted water & cook tortellini.

For each portion of Tortellini, use about 1L of water and 8g of salt.

Cook tortellini in boiling water. After the tortellini are floating and bouncing near the top of the water, give them another 30-sec or so.

When in doubt, fish one out and taste it. There should be no hard/crunchy bits. It should be tender but toothsome.

3. Add strained tortellini into a bowl with your broth. Many enjoy a sprinkle of parmesan on top.

Traditionally tortellini are cooked directly in the broth. After the tortellini are floating for 30-sec or so, it's done.

I recommend Option A for most people because:

-if you take your eyes off the pot, you can boil away a lot of your broth, and I've only provided you with so much.

-The pasta releases starch and makes the broth a little more cloudy and less visually stunning.

-If you don't tolerate hot liquids well, it takes a long time for the boiling broth to cool to a good eating temp.