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Tortellini Soup with Escarole

  • Servings: 4

Source: Everyday Food, October 2003


  • 3 cans (14.5 ounces each) reduced-sodium chicken stock
  • 1 bay leaf
  • 1 small head escarole, cleaned, trimmed and cut into 1 1/2 inch pieces
  • 1 pound cheese tortellini
  • Coarse salt and freshly ground pepper


  1. In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to a boil. Add escarole, and cook, stirring constantly, until wilted, about 15 seconds.

  2. Add tortellini, and cook until they float to the top, 4 to 5 minutes. Discard bay leaf, and season soup with salt and pepper. Serve immediately.


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