I usually like my soups to be rich and tomato-y, but I kept this one light for a nice change of pace. Since the flavor of the broth is so prominent be sure to start with a flavorful one. I used homemade chicken stock from the freezer, and recommend that you do to. If you don’t have any made, I like Swanson or Emeril’s All-Natural stock, both of which have a rich chicken flavor. The amount of salt and pepper you need will vary based on what stock you use. Fresh pasta is great in soup, since it doesn’t absorb as much liquid as dry pasta does. If you want to use dry or frozen tortellini instead of fresh, I recommend cooking it separately and adding it to the broth at the end.