Cheese Tortellini in Light Broth:
8 cups low-salt chicken broth
- Freshly ground black pepper
- 2 (9-ounce) packages refrigerated cheese tortellini
- 2 tablespoons chopped fresh Italian parsley leaves
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
Ladle the broth and tortellini into soup bowls. Top with parsley and serve.