Recipe courtesy of Giada De Laurentiis
Episode: Weekend Lunch
Print
Cheese Tortellini in Light Broth
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Healthy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 servings
Level:
Easy
Healthy

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. 

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

'Liquid Gold' Chicken Broth

Recipe courtesy of Nadia G

Roast Pork Ramen Noodles (From the Pork Broth)

Recipe courtesy of Claudia Sidoti

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cheese Ravioli with Marinara Sauce

Recipe courtesy of Cooking Channel

Cheese Grits

Recipe courtesy of Alton Brown

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Trending Videos

So Much Pretty Food Here