Tortellini In Broth With Escarole
From mrspotatohead 16 years ago
- 10 minutes to make
- Serves 4
I couldn't get through cold and flu season without this quick, easy soup. You can use any kind of tortellini you wish, substitute other greens for escarole (I've even used frozen peas). Good with the garlic flavored chicken broth. Read more This is a Martha Stewart recipe. See less
Ingredients
- 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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