Tortellini in Broth With Cheese Crisps

1. 1

   Parmesan Crisps:Preheat oven to 400 degrees F.

2. 2

   Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.

3. 3

   (A silicone baking sheet works better).

4. 4

   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).

5. 5

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

6. 6

   Set aside to cool.

7. 7

   Soup: While the crisps are cooling, pour the broth into a heavy large saucepan.

8. 8

   Cover and bring to a boil over high heat.

9. 9

   Season the broth with pepper, to taste.

10. 10

    Add the tortellini.

11. 11

    Simmer over medium heat until al dente, about 7 minutes.

12. 12

    Ladle the broth and tortellini into soup bowls.

13. 13

    Garnish with parsley and top with Parmesan crisps just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.