Best Escarole Soup With Tortellini Recipes
ESCAROLE SOUP
This wonderful Italian soup is a hearty addition to your weeknight meal rota.
Provided by Erren Hart
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the onion and cook until soft.
- Add the garlic and cook another minute.
- Add the chicken stock, Parmesan cheese rind, and a pinch of salt.
- Add the escarole and allow to wilt about 2 minutes.
- Cover and simmer until the escarole is the softness you prefer.
- While the soup simmers, cook the pasta according to package instructions and set aside until needed.
- Add the lemon juice, and taste for seasoning then season the soup with salt to taste.
- Ladle onto the pasta in soup bowls and serve hot.
Nutrition Facts : Calories 421 kcal, Carbohydrate 58 g, Protein 18 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 487 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ESCAROLE SOUP WITH TORTELLINI
Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.
Provided by Judith N.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 243.9, Fat 8.8, SaturatedFat 2.5, Cholesterol 18, Sodium 769.4, Carbohydrate 31.5, Fiber 5.5, Sugar 5.1, Protein 10.9
ESCAROLE AND LITTLE MEATBALL SOUP
Provided by Fran McCullough
Categories Soup/Stew Beef Leafy Green Appetizer Parmesan Ground Beef Fall Escarole Noodle Simmer Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
- Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- To make the meatballs
- Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
- To assemble
- When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.
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