Escarole Soup With Tortellini

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 head escarole (about 1 1/4 lbs.)
• 4 medium plum tomatoes
• 4 medium carrots
• 1 large onion
• 2 tablespoons olive oil or 2 tablespoons salad oil
• 2 (14 1/2 ounce) cans chicken broth
• 2 teaspoons instant beef bouillon
• 1/4 teaspoon ground black pepper
• 1 (9 ounce) package small tortellini

Recipe

• 1 about 50 minutes before serving: cut escarole into 2" pieces, discarding any tough ribs.
• 2 peel, seed, and dice tomatoes.
• 3 thinly slice carrots, chop onions.
• 4 in 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
• 5 add escarole and tomatoes and cook, stirring until vegetables are tender.
• 6 stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
• 7 add tortellini and cook 5 minutes longer or until tortellini are tender.
• 8 **note: i also added 2 tbsp soy sauce which helped to enhance the flavor of the broth.