Tortellini in brodo: silky stuffed pasta in a hot broth!
Add the water and bouillon cube. Season with some pepper. Place the pan over medium heat until boiling gently. Then cover the pan and let the vegetables simmer the hot broth for 5 minutes.
Stir and turn the heat lower. Cover the pan again. Let the tortellini poach in the hot stock for 3 to 4 minutes or until they start to rise to the surface because that means that they are cooked.
With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Then check the seasoning of the hot broth and add extra pepper or salt to taste. Pour the broth on top of the tortellini. Sprinkle with the freshly chopped parsley and finish with a dash of freshly ground black pepper. Serve immediately while the tortellini are al dente.