Cheese Tortellini In Light Broth With Parmesan Crisps

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 cups low sodium chicken broth
• fresh ground black pepper
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 tablespoons chopped fresh italian parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 broth:.
• 2 pour the broth into a heavy large saucepan.
• 3 cover and bring to a boil over high heat.
• 4 season the broth with pepper, to taste.
• 5 simmer over medium heat until al dente, about 7 minutes.
• 6 while broth is simmering prepare parmesan crisps.
• 7 parmesan crisps:.
• 8 preheat oven to 400ºf.
• 9 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.
• 10 repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
• 11 bake for 3-5 minutes or until golden and crisp. cool. (makes 8-10 crisps.).
• 12 assembly:.
• 13 ladle the broth and tortellini into soup bowls.
• 14 top with parsley and a parmesan crisp in each bowl; serve at once.