This dish is traditionally served as a special Christmas treat, but refrigerated tortellini and canned broth create a meal that's ready in mere minutes any night of the week. Arugula and two types of pepper add a spicy kick to the broth. Tone down the heat by omitting the crushed red pepper and substituting 2 cups of chopped fresh spinach for the arugula.
1. Bring first 3 ingredients to a simmer in a medium saucepan. Add tortellini, and cook the amount of time given by the package directions; do not drain.
2. Remove from heat; stir in arugula. Let stand 1 minute or until arugula wilts.
3. Ladle 1 cup broth-tortellini mixture into each of 4 bowls. Top each with 1/4 cup tomato and 1 teaspoon Parmesan cheese.
Brodo (BROH-doh) is the Italian word for broth.