Cheese Tortellini in Light Broth

Credit: foodnetwork.com

Ingredients

  • 8 cups low-salt chicken broth
  • Freshly ground black pepper
  • Two 9-ounce packages refrigerated cheese tortellini
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Parmesan Crisps, recipe follows

Parmesan Crisps

  • 1/2 cup grated Parmesan

 Directions

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:

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.


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