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Tortellini in Broth with Escarole


This simple and satisfying dish is a quick version of a traditional Italian dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 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


  1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.

  2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.

  3. Add tortellini; cook until they float to the top, 4 to 5 minutes.

  4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

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