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Cheese Tortellini in Light Broth


  • 8 cups low salt chicken broth

  • freshly ground black pepper

  • 2 9 ounce packages refrigerated cheese tortellini

  • 2 tablespoons chopped fresh italian parsley leaves

  • Parmesan Crisps

  • 0.5 cup grated parmesan


  • 1.

    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.

  • 2.

    Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

  • Parmesan Crisps:

  • 1.

    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 is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

  • 3.

    Bake for 3 to 5 minutes or until golden and crisp. Cool.

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