Escarole Soup With Tortellini

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   ["About 50 minutes before serving: Cut escarole into 2"" pieces, discarding any tough ribs.", "Peel, seed, and dice tomatoes.", "Thinly slice carrots, chop onions.", "In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.", "Add escarole and tomatoes and cook, stirring until vegetables are tender.", "Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.", "Add tortellini and cook 5 minutes longer or until tortellini are tender.", "**NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth."]

* Per serving · 4 servings · Values may vary.

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