Cheese Tortellini In Light Broth With Parmesan Crisps Recipes
TORTELLINI IN PARMESAN BROTH
Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.
TORTELLINI IN BROTH WITH CHEESE CRISPS
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! :)
Provided by Chef Canada Umami
Categories Clear Soup
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Parmesan Crisps: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 works better).
- 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).
- Bake for 3 to 5 minutes or until golden and crisp.
- Set aside to cool.
- Soup: While the crisps are cooling, 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.
- Garnish with parsley and top with Parmesan crisps just before serving.
Nutrition Facts : Calories 261.5, Fat 7.8, SaturatedFat 3.8, Cholesterol 32.3, Sodium 387.5, Carbohydrate 33.2, Fiber 1.2, Sugar 1, Protein 15.8
CHEESE TORTELLINI IN LIGHT BROTH
Steps:
- Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.
- Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.
CREAMY PARMESAN CHEESE TORTELLINI
This is an amazing, creamy, savory pasta dish. NOT for those on a diet. The virginia sweet ham with the parmesan cheese make a great pair. You can substitute any flavor stuffed tortellini for the cheese that I use. I use the filled Buitoni tortellini in the refridgerated section.
Provided by Newly Mrs. Johnson
Categories Cheese
Time 25m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil tortellini according to packages.
- Melt butter in large high sided skillet over medium high heat.
- Add ham to pan and cook through.
- Add heavy whipping cream and heat for 7-8 minutes stirring regularly.
- Sprinkle two dashes of nutmeg and add parmesan cheese and stir inches.
- Reduce heat to low and cook for another 4-5 minutes.
- Add drained tortellini to sauce before serving.
Nutrition Facts : Calories 899.1, Fat 67.8, SaturatedFat 41.3, Cholesterol 258.1, Sodium 618.3, Carbohydrate 54, Fiber 2, Sugar 1.2, Protein 21
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