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.
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