Cheese Tortellini in Light Broth
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 33
- Sodium
- 460
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
- 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:
- 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.