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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