Cheese Tortellini in Light Broth



  • 8 cups low-salt chicken broth
  • Freshly ground black pepper
  • 2 (9-ounce) packages refrigerated cheese tortellini
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Prep time: 10 min
  • Cook time: 20 min
  • Servings: 8
  • Difficulty: easy


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.

Per Serving: Calories: 235; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total Carbohydrates: 33 grams; Sugar: 1 grams; Fiber: 1 grams; Cholesterol: 27 milligrams; Sodium: 292 milligrams

Parmesan Crisps:

1/2 cup grated Parmesan

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.

Yield: 8 to 10 crisps

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