Cheese Tortellini in Light Broth With Parmesan Crisps |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Recipes courtesy of Giada De Laurentis. I saw these recipes and we had to try them. Comfort food at the utmost! So very easy, as well. Ingredients:
8 cups low sodium chicken broth |
fresh ground black pepper |
2 (9 ounce) packages refrigerated cheese tortellini |
2 tablespoons chopped fresh italian parsley |
1/2 cup freshly grated parmesan cheese |
Directions:
1. BROTH:.
2. Pour the broth into a heavy large saucepan.
3. Cover and bring to a boil over high heat.
4. Season the broth with pepper, to taste.
5. Simmer over medium heat until al dente, about 7 minutes.
6. While broth is simmering prepare Parmesan crisps.
7. PARMESAN CRISPS:.
8. Preheat oven to 400ºF.
9. 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.
10. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 apart.
11. Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.).
12. ASSEMBLY:.
13. Ladle the broth and tortellini into soup bowls.
14. Top with parsley and a Parmesan crisp in each bowl; serve at once.
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