Cheese Tortellini in Light Broth

Another great Italian pasta recipe of soup to try....nice one !
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

INSTRUCTIONS
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...and the Italian pasta recipe of tortellini soup is ready for starters...Great taste ! Enjoy!

corkscrew-pasta-with-vegetables