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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheese Tortellini in Light Broth Recipe

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This recipe for Cheese Tortellini in Light Broth is from Around the Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chicken broth, Freshly ground pepper, 2 ( 9oz) packages refrigerated cheese tortellini, 2 Tbls chopped fresh Italian parsley leaves
Parmesan Crisps: 1/2 cups grated Parmesan cheese
Directions:
Directions:
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.
Parmesan Crisps: Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Silicone is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about 1/2 " apart. Bake for 3 - 5 minutes or until golden and crisp. Cool.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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