Cheese tortellini in light broth

  • 2L low-salt chicken stock
  • Freshly ground black pepper
  • 2 (275g) packages refrigerated cheese tortellini
  • 2 tbsps chopped fresh Italian parsley leaves
  • For the parmesan crisps
  • 60g grated Parmesan cheese
1) Pour the stock into a heavy, large saucepan. Cover and bring to a boil over high heat. Season with pepper, to taste.

2) Add the tortellini to the saucepan. Simmer over medium heat until al dente, about 7 minutes.

3) Ladle the stock and tortellini into soup bowls.

Top with the parsley and Parmesan crisps and serve.

Parmesan crisps:

1) Preheat the oven to 200°C/gas mark 6.

2) Pour a heaped 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 1 1/3cms apart.

3) Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps

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