Escarole Soup with Tortellini

1. 1

   Cut escarole into 2-inch pieces, discarding any tough ribs.

2. 2

   Peel, seed, and dice tomatoes.

3. 3

   Thinly slice carrots.

4. 4

   Chop onion.

5. 5

   In 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook carrots and onion until they begin to soften, about 5 minutes.

6. 6

   Add escarole and cook, stirring, until wilted.

7. 7

   Stir in tomatoes and cook 10 minutes or until vegetables are tender.

8. 8

   Stir in chicken broth, beef-flavor bouillon, pepper, and 5 cups water; over high heat, heat to boiling.

9. 9

   Add tortellini and cook 5 minutes longer or until tortellini are tender.

* Per serving · 4 servings · Values may vary.