An easy recipe for cheese tortellini soup is Giada De Laurentiis' recipe called Cheese Tortellini in Light Broth on FoodNetwork.com. The ingredient list includes chicken broth, cheese tortellini, Italian parsley leaves and Parmesan cheese.
To start making the soup, pour 8 cups of low-salt chicken broth into a large pot or saucepan. Cover the pot, set the burner to high heat, and bring the broth to a boil. Season the broth to taste with freshly ground black pepper. Make Parmesan crisps before cooking the tortellini by pouring a heaping tablespoon of grated fresh Parmesan cheese onto a silicone baking mat or sheet pan lined with parchment paper. Use about 1/2 cup of grated Parmesan cheese for several spoonfuls, spreading each about 1/2 inch apart. Bake in an oven preheated to 400 degrees Fahrenheit for about three to five minutes until the food is golden and crisp. Set it aside to cool before serving.
To finish the soup, add two 9-ounce packages of premade refrigerated cheese tortellini to the broth, and simmer for about seven minutes or until al dente. To serve, ladle the broth and tortellini into soup bowls, and garnish it with chopped fresh Italian parsley leaves and a Parmesan crisp.