Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.1 Kcal (239 kJ) | ||
| Calories from fat | 31.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Cholesterol | 5.98mg | 2% | |
| Sodium | 609.31mg | 25% | |
| Potassium | 11.57mg | 0% | |
| Total Carbs | 3.39g | 1% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 23.34 Kcal (98 kJ) | ||
| Calories from fat | 12.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 5% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 2% | |
| Sodium | 249.07mg | 25% | |
| Potassium | 4.73mg | 0% | |
| Total Carbs | 1.38g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 1.23g | 6% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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