CHEESE TORTELLINI in Light Broth
- 4 cups reduced-sodium chicken broth
- 1 (9-ounce) package fresh cheese tortellini
- ½ teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons shredded Parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
Tortellini means “tiny cakes”; they’re small pasta nuggets filled with ingredients that range from plain cheese and vegetables to meats. They’re usually served at Sunday dinners, holidays (especially on Christmas Day), or on special occasions, because making them was a laborious task.
- Pour the Broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and ½ teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.
- Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.
- Feel free to substitute your favorite stuffed tortellini or ravioli.