Directions:
- Place the chicken stock in a saucepan and bring to a boil. Reduce to 2 cups. Season to taste with salt and pepper. Keep at a simmer while you cook the tortellini or ravioli.
- Bring a large pot of water to a boil, and salt generously. Add the tortellini or ravioli, and cook as directed. Drain and toss with the olive oil and parsley, then distribute among four wide soup plates.
- Ladle the broth over the pasta, and top with a spoonful of Parmesan. Serve, passing the remaining Parmesan at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2086.89 Kcal (8737 kJ) | ||
| Calories from fat | 636.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.72g | 109% | |
|---|---|---|---|
| Cholesterol | 263.27mg | 88% | |
| Sodium | 3982.99mg | 166% | |
| Potassium | 1516.31mg | 32% | |
| Total Carbs | 254g | 85% | |
| Sugars | 24.31g | 97% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 111.52g | 223% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 10mg | 56% | |
| Calcium | 1283.1mg | 128% | |
| Amount Per 100 g | |||
| Calories | 140.45 Kcal (588 kJ) | ||
| Calories from fat | 42.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 109% | |
|---|---|---|---|
| Cholesterol | 17.72mg | 88% | |
| Sodium | 268.06mg | 166% | |
| Potassium | 102.05mg | 32% | |
| Total Carbs | 17.09g | 85% | |
| Sugars | 1.64g | 97% | |
| Dietary Fiber | 0.63g | 37% | |
| Protein | 7.51g | 223% | |
| Vitamin C | 0.7mg | 17% | |
| Iron | 0.7mg | 56% | |
| Calcium | 86.4mg | 128% | |
* 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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