Preheat the oven to 400°F and divide six heaping tablespoons of the parmesan onto the Silpat, at least one inch apart, and then set aside.

In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onion and sauté for three to four minutes, until translucent.

Next, add the broth and the parsley and bring to a boil. Reduce to a simmer then add the broccoli and the tortellini and allow to cook for about ten to fifteen minutes, until broccoli is tender and tortellini is cooked through. Remove pot from heat and set aside.

Place the parmesan crisps in the oven and bake for three to five minutes, until they turn a light, golden color. Remove from the oven and allow to cool for a few minutes.