Tortellini in Broth With Cheese Crisps

Total Time
15 mins
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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  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.