Tortellini: When cooking the tortellini, most package directions specify that tortellini, cooked from frozen in boiling water, need only a few minutes to cook, but since we are not cooking them at a full, rolling boil (we're gently simmering them), we allow slightly longer for them to cook and mingle with the flavors of the soup. We like them to be cooked through and al dente when serving, but not over-cooked and mushy.
Also, as noted in the post above, we recommend purchasing whole-grain pasta whenever possible, but the whole-wheat tortellini available in our local stores is notably higher in fat, and we always try to balance our preference for whole-grain foods against fat content and other nutritional issues. Just try to choose the healthiest tortellini you can find. There is a definite difference in the fat content of various brands, so read the labels carefully.
Salt: As discussed at greater length in the post, the amount of salt you'll need to add at the end can depend on the sodium content and spices in the exact brands and products you purchase (especially the broth in this recipe). We usually find that we need to add about 1 teaspoon of salt at the end of cooking, but we recommend that you start with less and add just a little at a time until the flavors of this soup are really vibrant and rich. Also, if you're serving this soup topped with salty parmesan cheese, you may need a little less salt.