I used to order this for lunch at a little Russian restaurant on Clement Street in San Francisco.
The Russian name is, I believe, Pelmeni.
Cook tortellini (I usually use fresh, chilled, any filling is fine) in boiling water until tender.
In a separate pan bring canned Campbell’s chicken broth to a boil and add about a teaspoonful of dried dill.
Put hot tortellini in a bowl pour in hot chicken broth, place a heaping tablespoon of sour cream in the middle.
Sprinkle a little more dill on top and serve.