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

1. Pour the broth into a heavy large saucepan.
2. Cover and bring to a boil over high heat.
3. Season the broth with pepper, to taste.
4. Add the tortellini.
5. Simmer over medium heat until al dente, about 7 minutes.
6. Ladle the broth and tortellini into soup bowls.
7. Top with parsley and Parmesan crisps and serve.
8. 1/2 cup grated Parmesan
9. Preheat oven to 400 degrees F.
10. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.
11. A silicone baking sheet is highly recommended.
12. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
13. Bake for 3 to 5 minutes or until golden and crisp.
14. Cool.
15. Yield: 8 to 10 crisps

lowsalt, freshly ground black pepper, refrigerated cheese, fresh italian parsley

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/cheese-tortellini-in-light-broth-recipe.html (may not work)