Tortellini In Broth With Cheese Crisps

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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

Recipe

• 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.