Tortellini with Cheese in a Light Broth
by Editorial Staff
Tortellini are small Italian dumplings that are usually served like pasta. But with them, you can cook a delicious light soup. Boil the cheese-filled tortellini in chicken broth and sprinkle with fresh herbs on bowls. Parmesan chips are the highlight of this soup. The grated Parmesan is laid out in piles on a silicone mat and baked in the oven, where it spreads and, after cooling, turns into aromatic crispy chips. Serve with tortellini soup and enjoy the flavour combination of pasta, chicken broth and cheese.
Cook: 30 minutes
Serving: 8
Ingredients
- 2 packs of 250 gr. chilled tortellini with cheese
- 8 Art. slightly salted chicken broth
- 2 tbsp chopped parsley
- Parmesan chips 0.5 tablespoon grated parmesan
Directions
- Pour the stock into a large heavy-bottomed saucepan. Cover and bring to a boil over high heat. Pepper to taste. Add tortellini. Cook over medium heat until al dente for about 7 minutes.
- Pour the tortellini stock into the soup bowls. Sprinkle with parsley on top and serve with Parmesan chips.
- Parmesan chips
- Preheat oven to 200 ° C.
- Place a spoonful of Parmesan cheese on a silicone mat or parchment-lined baking sheet and lightly iron. The use of a silicone mat is recommended. Repeat this with the remaining cheese, sprinkling the cheese portions about 1 cm apart.
- Bake for 3-5 minutes or until golden brown. Cool it down.
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