Make tortellini and set aside

Using a vegetable peeler, cut a strip of peel (colored part only) 6 inches long and about 1 inch wide from one of the oranges

Cut strip into long, thin shreds and set aside

Then completely peel all 3 oranges, discarding peel and white membrane

Cut each orange crosswise into 6 slices; set slices aside

In a 5 to 6-quart pan, bring broth to a boil

Add tortellini and cook until al dente

Remove cooked tortellini with a slotted spoon and transfer to a heated serving platter

To broth in pan, add turkey or chicken, celery seeds, and orange peel shreds

Cook until meat is just heated through

Lift out meat and spoon over tortellini

Place sour cream in a small pan, then stir in 3 tablespoons of the chives and 1/2 cup of the hot broth (reserve remaining broth for other uses)

Stir broth-sour cream mixture over low heat just until hot, then spoon over pasta and meat

Sprinkle with remaining 1 tablespoon chives and arrange orange slices around the edges of the serving platter.