Cheese Tortellini in Light Broth

Name: Cheese Tortellini in Light Broth
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Cuisine: italian
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; 1/2 cup grated Parmesan

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 8 servings

Ingredients

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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:

Yield: 8 to 10 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.