Arctic Char With Tangerine Habanero Glaze And Meyer Lemon Couscous Broth Recipes

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CHEESE TORTELLINI IN LIGHT BROTH



Cheese Tortellini in Light Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

8 cups low-salt chicken broth
Freshly ground black pepper
Two 9-ounce packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
Parmesan Crisps, recipe follows
1/2 cup grated Parmesan

Steps:

  • 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.
  • 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.

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