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Tortellini in Broth With Cheese Crisps

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)173.9965
Energy (kCal)2339.553
Carbohydrates (g)270.9567
Total fats (g)59.8604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Parmesan Crisps:Preheat oven to 400 degrees F. | 2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (A silicone baking sheet works better). | 3. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart (make sure you make at least 8-10 heaps for at least 8 crisps). | 4. Bake for 3 to 5 minutes or until golden and crisp. | 5. Set aside to cool. | 6. Soup: While the crisps are cooling, pour the broth into a heavy large saucepan. | 7. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. | 8. Add the tortellini. | 9. Simmer over medium heat until al dente, about 7 minutes. | 10. Ladle the broth and tortellini into soup bowls. | 11. Garnish with parsley and top with Parmesan crisps just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    chicken broth 8 cups low sodium 624.96 15.12 89.1072 20.9664
    black pepper ground - - - -
    cheese tortellini 18 ounces 1566.5929999999998 239.8367 68.8893 36.894
    italian parsley 2 tablespoons chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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