Yield: 8 servings
* 8 cups low-salt chicken broth
* Freshly ground black pepper
* 2 (9-ounce) packages refrigerated cheese tortellini
* 2 tablespoons chopped fresh Italian parsley leaves
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.
Yield: 8 to 10 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.