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Cheese Tortellini in Light Broth




Source of Recipe


Recipe courtesy of Giada De Laurentis


Recipe Introduction


8 servings


List of Ingredients




BROTH
8 cups low sodium chicken broth
fresh ground black pepper
2 (9 ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley


PARMESAN CRISPS
1/2 cup freshly grated parmesan cheese



Recipe



BROTH:.
Pour the broth into a heavy large saucepan.
Cover and bring to a boil over high heat.
Season the broth with pepper, to taste.
Simmer over medium heat until al dente, about 7 minutes.
While broth is simmering prepare Parmesan crisps.


PARMESAN CRISPS:.
Preheat oven to 400ºF.
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" apart.
Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.)


ASSEMBLY:.
Ladle the broth and tortellini into soup bowls.
Top with parsley and a Parmesan crisp in each bowl; serve at once.