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 | ingredients |
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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 pound cheese tortellini
Coarse salt and ground pepper
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 | Tortellini in Broth with Escarole |
| | Serves 4 | Prep Time: 5 minutes | Total Time: 15 Minutes |
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- 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.
Per serving: 373 calories; 8.2 grams fat; 18.1 grams protein; 57.3 grams carbohydrates; 2.9 grams fiber
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