Tortellini in Broth With Cheese Crisps

Nif
Total Time
25mins
Prep
15 mins
Cook
10 mins

This is a super easy recipe from Giada De Laurentiis of the Food Network that will impress everyone when you present this yummy soup with delicate lacey cheese crisps! :)

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Ingredients

Nutrition

Directions

  1. Parmesan Crisps:Preheat oven to 400 degrees F.
  2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (A silicone baking sheet works better).
  3. 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).
  4. Bake for 3 to 5 minutes or until golden and crisp.
  5. Set aside to cool.
  6. Soup: While the crisps are cooling, pour the broth into a heavy large saucepan.
  7. Cover and bring to a boil over high heat. Season the broth with pepper, to taste.
  8. Add the tortellini.
  9. Simmer over medium heat until al dente, about 7 minutes.
  10. Ladle the broth and tortellini into soup bowls.
  11. Garnish with parsley and top with Parmesan crisps just before serving.
Most Helpful

5 5

So easy and so tasty! I really liked the crisp, but it was soft as soon as I put it in the broth. I have never had tortellini served in broth before, but it is very good. Make sure that you use a good quality broth! Made for my adopted chef for Fall Pac 2009. Thanks! :)

5 5

The soup was pretty basic, but the cheese crisps were tasty! I had to keep myself from eating all of them before the soup was done. Thanks!