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Giada De Laurentiis

Cheese Tortellini in Light Broth


Ingredients

  • 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

  • ½ cup grated Parmesan

Method

  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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