Cheese Tortellini in Light Broth

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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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

  1. 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.
  2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.

Parmesan Crisps:

Yield: 8 to 10 crisps
  1. Preheat oven to 400 degrees F. 
  2. 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. 
  3. Bake for 3 to 5 minutes or until golden and crisp. Cool. 

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