Escarole Soup With Tortellini |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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