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    Cheese Tortellini in Light Broth


    Source of Recipe


    Everday Italian

    List of Ingredients




    8 cups low-salt chicken broth
    Freshly ground black pepper
    2 (9-ounce) packages refrigerated cheese tortellini
    2 tablespoons chopped fresh Italian parsley leaves

    Recipe



    Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
    Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.


    Parmesan Crisps:
    1/2 cup grated Parmesan
    Preheat oven to 400 degrees F.

    Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

    Bake for 3 to 5 minutes or until golden and crisp. Cool.

    Yield: 8 to 10 crisps
 

 

 

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