Cheese Tortellini In Light Broth

By á-174942

Ingredients

• 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)

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 and Parmesan crisps and serve.

This recipe yields 8 servings.