1. Bring the stock slowly to the boil in a saucepan and taste it: add salt if needed - the tortellini cook in it, so the whole dish depends on the flavour of the broth.
2. If using homemade broth, strain it first through a fine sieve or a sieve lined with kitchen paper so it's crystal clear.
3. When the broth is at a rolling boil, carefully tip in the tortellini and, once it's back on the boil, cook over moderate heat for the time on the packet (3-4 minutes for fresh tortellini) - boiling too hard can make them burst open.
4. At the end, season with a pinch of nutmeg.
5. Ladle the tortellini into deep plates with plenty of broth.
6. Serve sprinkled with freshly grated parmesan, a little chopped parsley and pepper.
Tip: In Bologna this is a must at Christmas lunch, traditionally in capon or chicken broth - a good homemade broth makes a real difference.
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