1 lb. fresh tortelli (preferably cheese) or frozen
1 1/2 qts. fresh (strained) or canned chicken stock (low salt)
2 c. peas (frozen)
black pepper
lemon slice and basil leaf (garnish)

Bring stock to low boil; simmer. Add tortellini and simmer until they float. (Frozen tortellini will take 8 minutes; fresh 3-4 minutes.) Remove pot from heat and add peas. Let simmer 1-2 minutes. Ladle into bowls and add cracked pepper. Garnish with a lemon slice and basil leaf. Serve with garlic bread or tuscony toast.