If you’re looking for a light yet savory snack or meal, this recipe by Giada De Laurentiis will surely hit the spot. Kids and adults who love cheese will definitely grab a bowl or two.


  • 8 cups  chicken broth
  • Freshly ground black pepper
  • 2 (9-ounce) packages refrigerated cheese tortellini
  • 2 tablespoons chopped fresh Italian parsley leave


  • 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 and 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.


Parmesan Crisps:

  • 1/2 cup grated Parmesan
  • 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.
  • Yield: 8 to 10 crisps


Pin It on Pinterest