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Cheese Tortellini In Light Broth


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  • 8 cups low-salt chicken broth
  • Freshly-ground black pepper to taste
  • 2 packages refrigerated cheese tortellini - (9 oz ea)
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Parmesan Crisps (see recipe)


Servings 8


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 and Parmesan crisps and serve.

This recipe yields 8 servings.

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