Under 30 Minutes
Tortellini in Broth with Escarole
- 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
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.