ESCAROLE SOUP WITH TORTELLINI

Escarole Soup With Tortellini image

Provided by Judith N.

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 243.9, Fat 8.8, SaturatedFat 2.5, Cholesterol 18, Sodium 769.4, Carbohydrate 31.5, Fiber 5.5, Sugar 5.1, Protein 10.9