Tortellini with cheese in a light broth

Ingredients:

Bouillon

• 2 packs of 250 grams, chilled tortellini with cheese
• 8 cups lightly salted chicken broth
• 2 tbsp. l. chopped parsley

Parmesan chips

• 0.5 tbsp. grated parmesan

Preparation:

1. Pour the broth into a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Season with pepper to taste. Add the tortellini. Cook over medium heat until al dente, about 7 minutes.
2. Ladle the tortellini broth into soup bowls. Top with parsley and serve with Parmesan crisps.

3. Parmesan chips

   
   Preheat oven to 200°C.
   
   Place a heaping spoonful of Parmesan cheese on a silicone mat or parchment-lined baking sheet and smooth it lightly. Using a silicone mat is recommended. Repeat with the remaining cheese, spacing the pieces about 1 cm apart.
   
   Bake for 3-5 minutes or until golden brown. Cool.