Cheese Tortellini in Light Broth

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Cheese Tortellini in Light Broth

Ingredients

• 8 cups low-salt chicken broth
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• Freshly ground black pepper
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• Two 9-ounce packages refrigerated cheese tortellini
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• 2 tablespoons chopped fresh Italian parsley leaves
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• Parmesan Crisps, recipe follows
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• 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. 

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