Tortellini in Broth with Escarole

By Meals_by_Mel

Ingredients

• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 dried bay leaf
• 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
• 1 pound cheese tortellini
• Coarse salt and ground pepper

Preparation

Step 1

Directions

Combine 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.

From Everyday Food,

October 2003