Tortellini Soup With Escarole Recipes

ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In 5-quart Dutch oven, cook sausage, onion, carrots and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
• Stir in broth; heat to boiling over medium-high heat. Add tortellini; reduce heat to low and cook 8 to 12 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.

ESCAROLE SOUP WITH TORTELLINI

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.

TORTELLINI IN BROTH WITH ESCAROLE

Steps:

• Combine 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.

TORTELLINI SOUP WITH ESCAROLE

Steps:

• In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to a boil. Add escarole, and cook, stirring constantly, until wilted, about 15 seconds.
• Add tortellini, and cook until they float to the top, 4 to 5 minutes. Discard bay leaf, and season soup with salt and pepper. Serve immediately.