Add the vegetables, water, bouillon cube and sage to a large saucepan. Season with some pepper. Place the pan over medium heat until it starts to boil gently. Then cover the pan and let the vegetables simmer the hot broth for 5 minutes.

Remove the vegetables and sage. You can strain the broth and pour it back into the pan or remove the vegetables using a slotted spoon.

Then add the fresh tortellini to the broth. Stir and turn the heat lower. Cover the pan again. Let the tortellini poach in the hot stock for 3 to 4 minutes or until they start to rise to the surface because that means that they are cooked.

With a slotted spoon remove the cooked tortellini and divide them between deep plates or large bowls. Then check the seasoning of the hot broth and add extra pepper or salt to taste. Pour the broth on top of the tortellini. Sprinkle with the chopped parsley and finish with a dash of freshly ground black pepper. Serve immediately.