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Cheese Tortellini in a Light Broth |
From: Everyday Italian
This is a very good and very easy soup. I added one small dried bay leaf, about a tsp. of dried basil , and a large clove of pressed garlic to the broth while it boiled. After the pasta cooked, I stirred in a can of cannelinni beans, a few roughly chopped stewed tomatoes and a couple good handfuls of shredded mozzerella cheese. I stirred until it was all hot and the cheese was melted. Makes a great, warm fall meal with a nice salad and piece of crusty french bread. MMMMM!!! You must try it!
Ingredients:8 cups low sodium chicken broth
2 9 oz. packages refrigerated cheese tortellini
2 tablespoons chopped fresh italian (flat leaf) parsley
freshly ground black pepper
Directions:1. Bring broth to a boil. Add pepper, to taste. Add tortellini and cook until al dente, about 7 minutes.
2. Ladel into serving bowls and sprinkle with fresh parsley. Serve with parmesean crisps. Recipe below.
