Tortellini Chicken Soup

Inspired by having to cook lunch for 40 people yesterday afternoon at my daughter's school with a sick husband at home who had to watch our 2-year old until I could rush home, I opted for the quickest lunch I could come up with.
And impressive 15 minutes from start to finish (NOT including the time it took nearly 3 gallons of chicken broth to come to a boil), I was back at home in under 1 1/2 hours with lunch shopped for, prepared, and warming on the back burner for school lunchtime. I am already dreading when my daughter will have to attend a school with a real lunch cafeteria, and all the terrifying foods that lie within.
NOTE: Kids from 3 years old and up were peaking in the kitchen with dreamy looks on their faces saying they couldn't wait until lunch was served. The hook: I fried some garlic in a very generous amount of olive oil before adding the chicken broth and the whole school smelled with an Italian restaurant. Nothing gets stomachs growling like the smell of fried garlic.

Tortellini Soup
Serves 4

3 tablespoon extra virgin olive oil
3 cloves cloves, chopped
1 1/2 quarts chicken broth
1 pound frozen tortellini
Grated Parmesan, for serving
Sliced fresh basil, for serving (optional)

In a medium pot, heat the oil over medium heat. Add the garlic and cook for 1 minute or until wildly fragrant but not burnt. Add the broth and bring a boil. Add the frozen tortellini and cook until tender (mine took about 4 minutes). Serve with grated cheese on top and sliced basil too (unless your audience find the site of something green floating in their soup a perfectly acceptable reason to not eat a bite of it).