Photo: Cheese Tortellini in Light Broth Recipe
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
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:
1/2 cup grated Parmesan
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
Serves: 8; Calories: 235; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total carbohydrates: 33 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 27 milligrams; Sodium: 292 milligrams
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By gonzalez7110_77...
NJ
on January 25, 2012
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I made this last night its a great start to a good soup. I followed the recipe except I used my own broth and I also added some carrots,celery, and spinach. It was very easy.
By dsturners
on January 22, 2012
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I am a brand new cook and this recipe was simple and my kids loved it!
By RocksGrl84
Jersey Shore
on January 16, 2012
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I usually really enjoy Giada's dishes, but this one really didn't do it for me. Made it one night b/c I wanted something light and easy so I just did a soup and salad. I added some spinach, carrots, onions, red pepper flakes and it was just eh. Much better than a canned soup but just didn't do much for me. Probably won't be doing this again.
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