Keto Tortellini in Broth
A light, elegant soup combining tender cheese tortellini in savory chicken broth, topped with shatteringly crisp Parmesan crisps for textural contrast. Fresh parsley adds brightness. Ideal for weeknight dinners or as a sophisticated starter course. This version simple ingredients through technique—baking cheese until golden transforms humble Parmesan into a showstopping garnish that makes the dish memorable.
Ingredients
- ½ cup parmesan cheese, grated
- 8 cup low sodium chicken broth
- fresh ground black pepper
- 18 ounce fresh cheese tortellini
- 2 tablespoon fresh Italian parsley, chopped
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Spoon heaping tablespoon of Parmesan onto silicone or parchment-lined baking sheet and lightly pat down.
- 3
Repeat with remaining cheese, spacing spoonfuls about 1/2 inch apart, making at least 8-10 heaps.
- 4
Bake for 3 to 5 minutes until golden and crisp.
- 5
Set crisps aside to cool.
- 6
Pour broth into heavy large saucepan and cover.
- 7
Bring to boil over high heat.
- 8
Season broth with pepper to taste.
- 9
Add tortellini.
- 10
Simmer over medium heat until al dente, about 7 minutes.
- 11
Ladle broth and tortellini into soup bowls.
- 12
Garnish with parsley and top with Parmesan crisps just before serving.
Tips
Use silicone baking sheet over parchment for crispier results; monitor closely at 4-5 minute mark as Parmesan can burn quickly.
Add tortellini to boiling broth only after seasoning; this prevents dilution and ensures even flavor distribution.
Assemble bowls and top with crisps immediately before serving to maintain their crispness.
Good to Know
Store cooled Parmesan crisps in airtight container at room temperature up to 3 days. Broth keeps refrigerated 3-4 days; reheat gently before adding tortellini.
Prepare Parmesan crisps up to 2 days ahead. Make broth and cook tortellini separately, store in airtight containers. Assemble bowls just before serving.
Serve immediately in warmed bowls while crisps are still crisp and broth is hot. Ideal for 4 servings as starter or 2-3 as light main course.
Common Mistakes
Overcrowd baking sheet with cheese heaps to avoid unevenly baked, torn crisps.
Don't skip cooling time on crisps; they harden as they cool.
Avoid topping bowls with crisps more than 1 minute before serving to prevent sogginess.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the Parmesan crisps ahead?
Yes. Bake and cool completely, then store in airtight container at room temperature up to 3 days. Do not refrigerate as moisture will soften them. Add to bowls right before serving.
What if my Parmesan crisps don't crisp or break apart?
Ensure cheese is finely grated and pats down firmly. Pat down gently, don't press hard. Oven temperature matters; use an oven thermometer to verify 400 degrees F. Silicone mats work better than parchment.
Can I freeze this soup?
Freeze broth and cooked tortellini separately in freezer containers up to 3 months. Do not freeze Parmesan crisps. Thaw broth in refrigerator and reheat gently; cook fresh tortellini to serve.