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Cheese Tortellini in Light Broth Recipe

   
 

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     Cheese Tortellini in Light Broth

Category   Entrees - Maindishes
Sub Category   None
Servings   8
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
 
Instructions
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.
Parmesan Crisps- 1/2 cup grated Parmesan Preheat oven to 400 degrees F. 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. 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. Yield- 8 to 10 crisps


Originally Submitted 11/10/2010





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