2 qts. chicken bouillon, made from bouillon cubes
2 lbs. tortellino (or 3 (9 oz.) pkgs.)
2 c. heavy cream
1 tsp. salt
Pepper
1/4 tsp. Tabasco sauce
2/3 c. Parmesan cheese

Cook tortellini 5 to 7 minutes. Drain; keep warm. Pour cream into large frying pan and stir in salt, pepper, and Tabasco. Cook over medium heat for 1 minute or until cream boils. Reduce heat. Add tortellini. Mix. Cook 3 to 5 minutes until tender. (Mix almost continuously.) Sprinkle with Parmesan cheese.