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Cheese Tortellini in Light Broth With Parmesan Crisps

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. BROTH:.
  2. Pour the broth into a heavy large saucepan.
  3. Cover and bring to a boil over high heat.
  4. Season the broth with pepper, to taste.
  5. Simmer over medium heat until al dente, about 7 minutes.
  6. While broth is simmering prepare Parmesan crisps.
  7. PARMESAN CRISPS:.
  8. Preheat oven to 400ºF.
  9. 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.
  10. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
  11. Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.).
  12. ASSEMBLY:.
  13. Ladle the broth and tortellini into soup bowls.
  14. Top with parsley and a Parmesan crisp in each bowl; serve at once.

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