Escarole Soup With Tortellini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs.
  • Peel, seed, and dice tomatoes.
  • Thinly slice carrots, chop onions.
  • In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
  • Add escarole and tomatoes and cook, stirring until vegetables are tender.
  • Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
  • Add tortellini and cook 5 minutes longer or until tortellini are tender.
  • **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.
Advertisement