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Tortellini in Broth with Parmesan Crisps

July 1, 2008 · Written by Heather Juma

tortellini-soup.jpg Want  a quick, easy and delicious meal?  Tortellini in a Light Chicken Broth served with Parmesan Crisps fits the bill perfectly.  You can have a delicious meal ready in less than 15 minutes!  This recipes serves a light meal for four or more hearty meal for two.  Serve with a glass of Lambrusco Concerto, Buon Appetito!

4 cups of low sodium chicken broth

Freshly ground black pepper-3 grinds

9 ounce package of Fresh Sweet Italian Sausage Tortellini or Cheese Tortellini or use a combination, you can find this in the refrigerated pasta section at your market

4 baby spinach leaves

Fresh lemon juice

4 Tbsp. Freshly grated Parmesan Cheese

 Bring the broth to a boil in a large saucepan, add the tortellini, reduce heat so that broth simmers and cook according to package instructions until the pasta is al dente, about 7 minutes.

Season with pepper and a squeeze of fresh lemon juice.

Place a spinach leaf in the bottom of each soup bowl, ladle in broth and tortellini, sprinkle each serving with 1 Tbsp. of Freshly grated Parmesan Cheese and serve with Parmesan Crisps.

 Parmesan Crisps

1/2 cup coarsely grated fresh Parmesan Cheese

Preheat oven to 400 degrees F.

Cover a baking sheet with aluminum foil (if you have a silicone liner such as Silpat, use that instead of foil).  Place one heaping tablespoon of cheese on prepared pan and pat down lightly.  Space the cheese mounds about 1/2 inces apart.  Bake for 3-5 minutes being careful not to burn.  Let cool and serve.  Makes 8-10 crisps.

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