Cheese Tortellini in Light Broth

By Bostoncook

Ingredients

• Parmesan crisps:
• Cheese Tortellini in Light Broth
• 4 cups low-salt chicken broth
• Freshly ground black pepper
• 1 package cheese tortellini (9-ounce)
• 1 tablespoon chopped fresh Italian parsley leaves
• 1/2 cup grated parmesan

Details

Servings 4

Preparation

Step 1

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.

2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

3. Parmesan Crisps: Preheat oven to 400 degrees F.

4. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. 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.

Nice and light. Really fantastic. Tastes better than the sum of its parts.