Best Tortellini In Broth With Escarole Recipes

ESCAROLE SOUP WITH TORTELLINI

Escarole Soup With Tortellini image

Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.

Provided by Judith N.

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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

TORTELLINI IN BRODO

Tortellini in Brodo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Steps:

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams

CHEESE TORTELLINI IN LIGHT BROTH

Cheese Tortellini in Light Broth image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

8 cups low-salt chicken broth
Freshly ground black pepper
Two 9-ounce packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
Parmesan Crisps, recipe follows
1/2 cup grated Parmesan

Steps:

Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.