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.
Per Serving: Calories: 235; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total Carbohydrates: 33 grams; Sugar: 1 grams; Fiber: 1 grams; Cholesterol: 27 milligrams; Sodium: 292 milligrams
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
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By kstrange
Chicago, IL
on February 24, 2013
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Im rating this as a base, and it worked really well! I added a few sprigs of thyme, garlic, onion, carrots, mushrooms, cayenne, salt and parm reggianno.
And for the complaints about blandness on the original recipe....I don't understand what kind of magic people expect to happen with the given ingredients
By needfer@yahoo.com
Eldora IA
on December 30, 2012
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As with other reviews, I used this as a "base" to start from adding a wee bit of onion & garlic as well as some chicken. All of my children loved it and asked for more. The crisps were a hit!
By mititlesearch_1...
Paw Paw, 62
on April 20, 2012
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A great base recipe. I added scallions, carrots, celery, parsley, spinach, white pepper and red pepper flakes. Quick, easy and tasty. Fantastic on a cool, rainy Spring day.
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