Tortellini In Broth With Escarole Recipe

Ingredients

3 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 dried bay leaf

1 small head escarole, trimmed and cut into 1 1/2-inch pieces

1 pound cheese tortellini

Coarse salt and ground pepper

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.