Ingredients

• 8 cups low-salt chicken broth
• Freshly ground black pepper
• Two 9-ounce packages refrigerated cheese tortellini
• 2 tablespoons chopped fresh Italian parsley leaves
• Parmesan Crisps, recipe follows
• 1/2 cup grated Parmesan

Instructions

1. 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. Simmer over medium heat until al dente, about 7 minutes.
2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
3. Preheat oven to 400 degrees F.
4. 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.
5. Bake for 3 to 5 minutes or until golden and crisp. Cool.