Cheese Tortellini in Light Broth

By gilligan1963

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

Preparation

Step 1

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.