Tortellini in Broth With Cheese Crisps

• 12 cup parmesan cheese, grated
• 8 cups low sodium chicken broth
• fresh ground black pepper
• 18 ounces fresh cheese tortellini
• 2 tablespoons fresh Italian parsley, chopped

1. Parmesan Crisps:Preheat oven to 400 degrees F.
2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.
3. (A silicone baking sheet works better).
4. 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).
5. Bake for 3 to 5 minutes or until golden and crisp.
6. Set aside to cool.
7. Soup: While the crisps are cooling, pour the broth into a heavy large saucepan.
8. Cover and bring to a boil over high heat.
9. Season the broth with pepper, to taste.
10. Add the tortellini.
11. Simmer over medium heat until al dente, about 7 minutes.
12. Ladle the broth and tortellini into soup bowls.
13. Garnish with parsley and top with Parmesan crisps just before serving.

parmesan cheese, chicken broth, fresh ground black pepper, fresh cheese tortellini, fresh italian parsley

Taken from www.food.com/recipe/tortellini-in-broth-with-cheese-crisps-224711 (may not work)