Tortellini in Broth With Cheese Crisps |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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:). Ingredients:
1/2 cup parmesan cheese, grated |
8 cups low sodium chicken broth |
fresh ground black pepper |
18 ounces fresh cheese tortellini |
2 tablespoons fresh italian parsley, chopped |
Directions:
1. Parmesan Crisps:Preheat oven to 400 degrees F.
2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (A silicone baking sheet works better).
3. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart (make sure you make at least 8-10 heaps for at least 8 crisps).
4. Bake for 3 to 5 minutes or until golden and crisp.
5. Set aside to cool.
6. Soup: While the crisps are cooling, pour the broth into a heavy large saucepan.
7. Cover and bring to a boil over high heat. Season the broth with pepper, to taste.
8. Add the tortellini.
9. Simmer over medium heat until al dente, about 7 minutes.
10. Ladle the broth and tortellini into soup bowls.
11. Garnish with parsley and top with Parmesan crisps just before serving.
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