Tortellini In Broth With Escarole
From mrspotatohead 16 years agoIngredients
- 3 cans (14.5 ounces each) reduced-sodium chicken broth (I use garlic-flavored) shopping list
- 1 dried bay leaf shopping list
- 1 small head escarole, trimmed, and cut into 1 1/2inch pieces shopping list
- 1 pound refrigerated cheese tortellini (or tortellini of choice) shopping list
- salt and pepper shopping list
- grated parmesan cheese (if desired) shopping list
How to make it
- Combine chicken broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
- Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini; cook until they float to the top, 4 to 5 minutes.
- Discard bay leaf, and season soup with salt and pepper.
- To serve, ladle into bowls.
- Top with Parmesan, if desired.
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