TORTELLINI SOUP: This is a very slight variation from my cookbook recipe (page 26). For legal reasons, I chose not to use any brand names in my cookbook. But on this website I am making exceptions. This is one of our favorite Sunday night suppers…… Remove tortellini (from a 6 oz. pkg. of ANGY’S meat tortellini) and set aside. Add contents of dry flavor packet into a 3 qt. saucepan along with 5 C. water, 1/2 tsp. minced garlic, 2 T. chopped onion, 1/2 C. diced celery, and 1/2 C. diced carrots. Bring to a boil and add tortellini. Allow contents to come to a boil again, stir, cover, and remove from heat. Allow to set for one hour. DO NOT UNCOVER PAN. Serve with crusty bread. NOTE: Boiling as directed on package tends to break up the tortellini…this method keeps them firm and al dente. Allow to set a little longer for more tender results. Chicken stock may be substituted for water in this recipe. Serves: 2…of course!