TORTELLINI IN BROTH WITH ESCAROLE

Tortellini In Broth with Escarole image

Provided by @MakeItYours

Number Of Ingredients 5

3 cans (14.5 ounces each) reduced-sodium chicken broth
1 dried bay leaf
1 small head escarole trimmed, and cut into 1 1/2inch pieces
1 lb. cheese tortellini
Coarse salt and ground pepper

Steps:

Combine chicken 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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