Cheese Tortellini In Light Broth With Parmesan Crisps Food
CHEESE TORTELLINI IN LIGHT BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
TORTELLINI IN PARMESAN BROTH
Categories Soup/Stew Cheese Garlic Pasta Quick & Easy Dinner Lunch Parmesan Spinach Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
- Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.
CHEESE TORTELLINI IN LIGHT BROTH
Steps:
- 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.
TORTELLINI IN BROTH WITH CHEESE CRISPS
This is a super easy recipe from Giada De Laurentiis of the Food Network that will impress everyone when you present this yummy soup with delicate lacey cheese crisps! :)
Provided by Chef Canada Umami
Categories Clear Soup
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Parmesan Crisps: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 works better).
- 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).
- Bake for 3 to 5 minutes or until golden and crisp.
- Set aside to cool.
- Soup: While the crisps are cooling, 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.
- Garnish with parsley and top with Parmesan crisps just before serving.
Nutrition Facts : Calories 261.5, Fat 7.8, SaturatedFat 3.8, Cholesterol 32.3, Sodium 387.5, Carbohydrate 33.2, Fiber 1.2, Sugar 1, Protein 15.8
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