FoodNetwork.com Recipe Cards

Print and cut along the dotted lines to add these 3x5 recipe cards to your collection.

Cheese Tortellini in Light Broth

Recipe courtesy Giada De Laurentiis

Prep Time:: 10 min
Inactive Prep Time:: hr min
Cook Time:: 20 min

Level:: Easy

Serves:: 8 servings

Ingredients

8 cups low-salt chicken broth
Freshly ground black pepper
2 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves

Instructions

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:
1/2 cup grated Parmesan

Cheese Tortellini in Light Broth

Recipe courtesy Giada De Laurentiis

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

Printed from FoodNetwork.com on 09/29/2008