Tortellini Soup with Parmesan Crisps
I’m trying not to wear out the soup recipes but I guess it’s kind of happening, isn’t it? Well, hopefully I’m not alone in my cravings for warm comforting meals right now because I’ve got a few more up my sleeve.
This particular one takes me back nine years, when I first became interested in learning to cook. I was in college at the time and spent my evenings working at an Italian restaurant, which eventually sparked my obsession with Giada De Laurentiis.
I would set my DVR to record every single episode of Everyday Italian so that I could watch it when I came home. I even had a specific spiraled notebook that I would use to write down the recipes and take notes with. Can we say, old school?
Actually, I think that was around the same time everyone started deleting their MySpace accounts to sign up for the brand new site called Facebook.
Sigh…the good ol’ days.
Anyway, this was one of the first recipes of Giada’s that I made and it became a staple in our house for quite a while.
It’s a light, yet satisfying meal and the parmesan crisps are just so much fun.
Plus, they’re super easy to make. All you have to do is pour heaping tablespoons of grated parmesan on a Silpat and then bake them in the oven at 400°F for about five minutes. After that, you let them cool and they become perfect little round discs of parmesan goodness.
I’ve never made them on anything but a Silpat so I’m not sure how well they would turn out otherwise. If you don’t own one, they are perfect for baking cookies or anything you need a nonstick surface for so they really come in handy. Plus, you can just throw it in the dishwasher when you’re done; doesn’t get easier than that!
My favorite part of eating this soup is dipping the crisps in the broth and watching them begin to melt. Somehow, that cheesy, parmesan flavor tastes even better bathed in warm broth.
2 (9 ounce) packages refrigerated tortellini
10 cups vegetable broth
3 cups fresh broccoli, destemmed and cut into bite size pieces
2 tablespoons olive oil
1 small yellow onion, diced
1 teaspoon dried parsley
1/2 cup grated (not shredded) parmesan cheese
- Preheat the oven to 400°F and divide six heaping tablespoons of the parmesan onto the Silpat, at least one inch apart, and then set aside.
- In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onion and sauté for three to four minutes, until translucent.
- Next, add the broth and the parsley and bring to a boil. Reduce to a simmer then add the broccoli and the tortellini and allow to cook for about ten to fifteen minutes, until broccoli is tender and tortellini is cooked through. Remove pot from heat and set aside.
- Place the parmesan crisps in the oven and bake for three to five minutes, until they turn a light, golden color. Remove from the oven and allow to cool for a few minutes.
Adapted from Giada De Laurentiis
What inspired you to start cooking?