Cheese Tortellini In Light Broth
Serves 8
Recipe By: Giada De Laurentiis
Published in: Everyday Italian
8 cup low-salt chicken broth
Freshly ground black pepper
2 packages refrigerated cheese tortellini (9-ounce each)
2 tablespoons Italian parsley leaves chopped
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.
Parmesan Crisps
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
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
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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