8 - 10 servings
These cheesy tortellini are served up with homebaked Parmesan crisps, all ready in just half an hour.
cups low-salt chicken broth
Freshly ground black pepper
(9-oz) packages refrigerated cheese tortellini
Tbsp chopped fresh Italian parsley leaves
cup grated Parmesan
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.
Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.
Preheat oven to 400ºF.
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.
Bake for 3 to 5 minutes or until golden and crisp. Cool. Yield: 8 to 10 crisps.