Tortellini In Broth with Escarole Recipe | PBS Food

Tortellini In Broth with Escarole


Yield: Serves 4



  • 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


  1. Combine chicken broth, 2 cups water, and bay leaf in a large stockpot, bring to a boil.
  2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
  3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
  4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

Nutrition Info

Per serving: 373 calories; 8.2 grams fat; 18.1 grams protein; 57.3 grams carbohydrates; 2.9 grams fiber
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