Tortellini in Broth With Cheese Crisps

Submitted by Chef Canada Umami

"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! :)"

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 8

ingredients

• 1⁄2 cup parmesan cheese, grated
• 8 cups low sodium chicken broth
• fresh ground black pepper
• 18 ounces fresh cheese tortellini
• 2 tablespoons fresh Italian parsley, chopped

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.

Reviews

[Nif_H]

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! :)

 

[lazy gourmet]

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!