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Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.
Per Serving: Calories: 235; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total Carbohydrates: 33 grams; Sugar: 1 grams; Fiber: 1 grams; Cholesterol: 27 milligrams; Sodium: 292 milligrams
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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