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. ---------------------------------------------------------------------------
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