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Escarole Soup With Tortellini

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“Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs.
  2. Peel, seed, and dice tomatoes.
  3. Thinly slice carrots, chop onions.
  4. In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
  5. Add escarole and tomatoes and cook, stirring until vegetables are tender.
  6. Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
  7. Add tortellini and cook 5 minutes longer or until tortellini are tender.
  8. **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.

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