CHEESE TORTELLINI IN LIGHT BROTH
Steps:
- Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.
- Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.
CHEESE TORTELLINI IN LIGHT BROTH WITH PARMESAN CRISPS
Recipes courtesy of Giada De Laurentis. I saw these recipes and we had to try them. Comfort food at the utmost! So very easy, as well.
Provided by Manami
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- BROTH:.
- Pour the broth into a heavy large saucepan.
- Cover and bring to a boil over high heat.
- Season the broth with pepper, to taste.
- Simmer over medium heat until al dente, about 7 minutes.
- While broth is simmering prepare Parmesan crisps.
- PARMESAN CRISPS:.
- Preheat oven to 400ºF.
- 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" apart.
- Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.).
- ASSEMBLY:.
- Ladle the broth and tortellini into soup bowls.
- Top with parsley and a Parmesan crisp in each bowl; serve at once.
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
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.
TORTELLINI IN CHICKEN BROTH
In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.
Provided by apotherix
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 6.1 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 334.6 mg, Sugar 2 g
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