Cheese Tortellini in Light Broth

	TOTAL TIME: 30 min Prep: 10 min Inactive Prep: ... Cook: 20 min YIELD: 8 servings LEVEL: Easy
INGREDIENTS
8 cups low-salt chicken broth Freshly ground black pepper 2 (9-ounce) packages refrigerated cheese tortellini 2 tablespoons chopped fresh Italian parsley leaves
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: 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.